Macaroon Jellies

Ingredients

• 6 to 8 small macaroons
• | pt. clear jelly
• 2 or 3 drops carmine
• 2 table-sps. sherry
• 1 oz. castor sugar
• 1 gill double cream
• 1 sheet gelatine
• 1 table-sp. water
• A few glace cherries

Method

1. 1

   Rinse patty tins with cold water, pour in a layer of pink jelly and let set.

2. 2

   Sprinkle macaroons with sherry, place in tins, fill with more jelly, and set.

3. 3

   Whip cream, add sugar and flavouring, strain in dissolved gelatine, mix well.

4. 4

   Turn out jellies, arrange on paper, and pipe cream on top, decorating with cherries.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 709. The excerpt below is the record exactly as published.

Macaroon Jellies 6 to 8 small macaroons. | pt. clear jelly. 2 or 3 drops carmine. 2 table-sps. sherry. 1 oz. castor sugar. 1 gill double cream. 1 sheet gelatine. 1 table-sp. water. Flavouring. A few glace cherries

Cook this with the app: pantry check, scaling, and the assistant.