Maraschino Jelly with Fruit

Ingredients

• about three dozen ripe strawberries
• four peeled ripe bananas
• three-quarters of an ounce of gelatine
• a pint of water
• an ounce and a half of sugar
• a sherryglassful of maraschino

Method

1. 1

   Soak the gelatine.

2. 2

   Beat the whites of two eggs, put them into a stewpan with water, lemon juice and peel, and sugar.

3. 3

   Stir the gelatine, using a whisk, until it boils.

4. 4

   Let it rest, then pour through a flannel.

5. 5

   When cooled, add maraschino.

6. 6

   Set the mould on crushed ice, pour in jelly to a quarter inch deep, let it set, arrange strawberries, pour in more jelly, set bananas, and complete filling with jelly.

7. 7

   Cover with ice and let it set firmly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 326. The excerpt below is the record exactly as published.

Maraschino Jelly with Fruit.— Choose about three dozen ripe strawberries, wipe them carefully, spread them in a soup- plate, dust a fine shower of castor sugar over them, and sprinkle them with maraschino. Slice four peeled ripe bananas cross- wise, forming little discs about the size of a shilling, and an eighth of an inch thick. Prepare them like the strawberries. Choose a pint circular cylinder mould, and make the Jelly. First put tliree-quai’ters 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 half of sugar. Set over the fire, stir the gelatine, using a whisk, and continue to move the liquid till it comes to the boil. Now draw it from the fire gently, let it rest ten minutes, and then pour it through a freshly-scalded flannel. Pour back, and strain again. When thoroughly cooled add a sherryglassful of maraschino

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