Macedon Jelly
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 61. The excerpt below is the record exactly as published.
Macedon Jelly Wet a mould with cold water, then pour into it a little dissolved calf's-foot jelly and allow it to cool. Place in the hollows of the mould grapes, slices of M 1 62 COOKERY A LA MODE bananas, then pour in another layer of jelly and let it set. Add more fruit, also crystallised violets and rose-leaves
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