Macedoine of Fruit

Ingredients

• I quart Lemon Jelly (Recipe No. 1)
• I large orange
• Small tin pineapple or peaches
• ¢ lb. black grapes
• Small tin cherries or 4 lb. fresh cherries
• 2 bananas
• Glacé cherries and pistachios to decorate

Method

1. 1

   Remove seeds from grapes and orange, cut bananas into rounds.

2. 2

   Stone cherries and cut pineapple or peaches into small pieces.

3. 3

   Pour a little jelly into a mould, arrange a layer of fruit, and set with more jelly.

4. 4

   Repeat until full.

5. 5

   When firm, turn out and garnish with chopped jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 38. The excerpt below is the record exactly as published.

MACEDOINE OF FRUIT. Twelve to fourteen persons I quart Lemon Jelly (Recipe No. 1) I large orange Small tin pineapple or peaches ¢ lb. black grapes Small tin cherries or 4 lb. fresh cherries 2 bananas Glacé cherries and pistachios to decorate

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