Suedoise of Fruits, with Jelly
From The century cook book, 1894
Serves 2
The bottom may be garnished with chopped jelly or jelly croutons.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 132. The excerpt below is the record exactly as published.
Suedoise of Fruits, with Jelly. This dish is formed in a high shaped charlotte mould; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they are left to cool well on ice, then they are pricked with a larding needle, and dipped in white, half-set jelly; then they are set against the sides of the mould, alternating the shades by two and two, thus forming diagonal stripes. As soon as the fruits are raised, they are supported by a coating of orange jelly, one-eighth of an inch thick, applied on the bottom, and all round; the hollow is then filled by a pineapple bavaroise preparation with pistachios or strawberries, mixed up with a salpicon of preserved fruits
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.