Macedoine of Winter Fresh Fruits

Ingredients

• I quart of Jelly, as per Recipe No. 1 or 3
• j lb. Black Grapes
• ^Ib. White Grapes
• I large sweet Orange
• 2 Bananas

Method

1. 1

   Pour a little jelly into a mould, then place a layer of grapes and let set, then another layer of grapes with jelly to set them, then a layer of bananas, then tangerine orange, then bananas, and lastly quarters of orange, setting each layer with jelly until the mould is full, and keeping the heavier fruit until the last.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 5. The excerpt below is the record exactly as published.

I quart of Jelly as per Recipe i or 3. 6 to 8 Gold Leaves (when buying state for culinary purposes, as Gold Leaf should be pure). Mould the Jelly in the usual manner, and place the mould on ice in the coolest place available, put in the gold leaves and stir with a fork until the jelly begins to set, and the leaves are broken up and evenly distributed in the jelly. Set aside until firm, and serve. (13) BLACKBERRY JELLY. I lb. Blackberries. From 4 to 6 ozs. Castor Sugar, i pint water, adding more as f ox. Cox's Gelatine. required. Lemon Juice to taste and flavour. Soak the Gelatine in I gill of water. Put the blackberries on the fire with the other 2 gills of water pint) and the sugar. Boil all till very tender. As water bods away add more. Rub all through a AiJiVsiVye into a basin. Dissolve Gelatine over the fire, stirring all the time slightly. Add it to the pur6e of blackberries. Add lemon juice. Stir well and set in a mould, either enamel or china. When firm, turn out and serve. (14) MACEDOINE OF WINTER FRESH FRUITS. . I quart of Jelly, as per Recipe l Tangerine. No. I or 3, using a little more j lb. Black Grapes. Gelatine. ^Ib. White Grapes. I large sweet Orange. 2 Bananas

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