Maraschino Jelly with Fruit

Ingredients

• about three dozen medium-sized ripe strawberries
• four peeled ripe bananas
• three-quarters of an ounce of gelatine
• whites of two eggs
• a pint of water
• an ounce and a half of sugar
• the juice and peel of half a lemon
• a sherry-glassful of maraschino

Method

1. 1

   Soak gelatine.

2. 2

   Beat egg whites with water, lemon juice, and sugar.

3. 3

   Stir in gelatine and boil.

4. 4

   Strain and cool, then add maraschino.

5. 5

   Set jelly in a mould with layers of strawberries and bananas, allowing each layer to set before adding more jelly.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 58. The excerpt below is the record exactly as published.

ras- chino jelly with fruit. Pick about three dozen medium-sized ripe straw- berries, wipe them carefully, spread them in a soup plate, dust a fine shower of castor sugar over them, and sprinkle them with maras- chino. Slice four peeled ripe bananas cross- wise, forming little discs about the size of a shilling, and an eighth of an inch thick ; treat them exactly like the strawberries, dusting them with sugar and sprinkling them with maraschino. Choose a pint circular cylinder mould, preparing a jelly in the following manner : — Put three-quarters of an ounce of gelatine to soak. Beat the whites of two eggs, put them into a stewpan with a pint of water, the juice and peel of half a lemon, and an ounce and a half of sugar ; set over the fire, stir in the gelatine, using a whisk for the work, and continue to move the liquid until it comes to the boil. Now draw from the fire gently, let it rest ten minutes, and then pour it through a freshly scalded flannel ; SCALLOP SHELLS WITH SPAGHETTI. 129 pour back, and strain again ; when thoroughly cooled add a sherry-glassful of maraschino

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