Macedoine of Fruit
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
The macedoines may be made with any fruit in season.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 85. The excerpt below is the record exactly as published.
MACEDOINE OF FRUIT. Line a jelly mold with a clear liquor jelly. After the jelly has set, put in one layer of straw- berries or raspberries; pour over a little jelly and let set. Put on one layer of ripe peaches cut in dice; more jelly; then a layer of blackberries or blue grapes; a little more jelly, and a layer of green grapes
Cook this with the app: pantry check, scaling, and the assistant.