Sweet Jelly with Macedoine of Fruits flavoured with Maraschino
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 164. The excerpt below is the record exactly as published.
Sweet Jelly with Macedoine of Fruits flavoured with Maraschino. — Procure a double-bottomed macedoine-mould, pack it in pounded ice, filling the double bottom also with ice. Prepare a clear Jelly, and when cool mix with it 1 wine- glassful of maraschino ; fill the hollow of the mould round the double bottom with the Jelly, and leave it for half-an- liour to set. Prepare a macedoine with several kinds of raw or cooked fruit
Cook this with the app: pantry check, scaling, and the assistant.