Meringues A La Frutus
From A manual of gelatine cookery, 1904
Decorate with jelly and multicoloured fruits before serving.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 28. The excerpt below is the record exactly as published.
MERINGUES A LA FRUTUS. 1 pint Custard. Some Meringue cases. 2 teaspoonfuls Cox’s Frutus. \ oz. Cox’s Gelatine. I little chopped Jelly (Recipe i Cr3'stallised Fruits for garnishing, or 3)- nie custard is to be flavoured with the Frutus, and the Gelatine soaked in half a gill of milk, then dissolved and strained into it ; an ounce each of French plums, in dice, and crystallised pears, pink, are then to be added, and when quite on the point of setting, the cases are to be filled with the custard and set on ice to get cold. The cases for this dish are preferably coloured pink. Just before serving decorate with the jelly, some in stripes, diagonalljf ; some with a central star ; others with an outer ring ; the greater the varietj" the better. Then put dots of multicoloured fruits here and there on the jellj^ or some may be decorated with green fruit only. This is a very effective dish if care be exercised in the arrangement, as the half meringues are just laid flat on a shallow glass dish. An outer decoration of ferns adds to the effect ; and, if liked, angelica handles may be put on the meringues. NOTE. — The Gelatine must be regulated by the weather, only enough to just set the custard being used, and a good custard is essential. (111> TRIFLE A LA METZ. Some thin slices of stale Sponge Cakes. 4 to 6 ozs. of Ratafias. 4 ozs. of crystallised or glacd Fruiu*. ^ oz. Cox’s Gelatine
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Cook this with the app: pantry check, scaling, and the assistant.