Tutti Frutti Cream

Ingredients

• 1 pt. lemon jelly
• 1 glass maraschino
• 1 pt. mixed fruit — pineapple, pawpaw, passion-fruit, apple, banana
• 1 pt. milk
• 1 oz. leaf gelatine
• ^ cupful of sugar

Method

1. 1

   Wet the moulds, put them in ice and keep putting a little jelly around the edges until it is cased.

2. 2

   Cut up the fruit into very small pieces; boil the milk with the maraschino, sugar and gelatine, allow it to get cool but not set; now fill up the centre of four moulds with the fruit mixed with the milk, cover them with ice and coarse salt mixed together for two hours; dip the moulds quickly into warm water, then turn out on iced dishes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 105. The excerpt below is the record exactly as published.

1 oz. leaf gelatine 3 eggs 1 qt. milk 1 cupful of sugar Juice of 1 lemon A few drops of vanilla. Mode. — Dissolve the gelatine in the milk, add to it the well beaten yolks of the eggs, sugar and lemon juice, let all just come to a boil, when nearly cold, stir in the whites of the eggs which should have been beaten to a stiff froth, flavour with a little vanilla ; put it in a shape ^ and place on ice until set, then serve in a glass dish with boiled custard. 637— CREAM ALL THE YEAR ROUND. 1 tin condensed milk An equal quantity warm Saltspoonful of salt water. Mode. — Whip the condensed milk and the warm water in which the salt has been dissolved, together, when smoothly amalgamated allow it to stand a moment or two to blend, then stir in as much cold water as warm. Equal quantities milk, warm and cold water. 638— GRANADILLA JELLY. 4 granadillas 4 lemons 5 cups of sugar. Mode. — Peel the lemons, being very careful to take all the white off and the seeds out, slice them, cut the granadillas in slices^ using every particle of them, and place them all in a stewpan with the sugar and let boil about half an hour, or until it will jelly on a saucer, boil longer if required, put the contents into a jelly bag and strain. This is very good for bottling for table use. 639— GRANADILLA JELLY (Another way). 4 grannadillas 4 lemons 5 cups sugar. Jellies and Creams. Mode. — Peel the lemons, take all the whites of them and seeds, slice them ; cut the granadillas in slices, using every particle of them and place in a stewpan, cover with water and let boil for four hours ; take off the fire and strain, then place the juice in a stewpan with the sugar and let boil till it will jelly on a saucer ; about fifty minutes will be enough, longer if required. Put contents into a flannel or felt bag and hang on a stand and it will strain itself. 640— BANANA TPIFLE. 4 large bananas Cornflour Savoy biscuits 1 egg f pt. milk Sugar Vanilla Mode. — Slice the bananas and place them in layers in a glass dish with savoy sponge biscuits split in two, pour over them the milk boiled and thickened with the corn- flour to the consistency of thick custard, add to it the beaten yolk of the egg, sugar to taste, and a few drops of vanilla ; let it stand until cold and ready to serve, then place on the top some whipped cream or beaten white of egg sweetened with sugar, 641— TUTTI FEUITTI CPEAM. 1 pt. lemon jelly 1 glass maraschino 1 pt. mixed fruit — pine- 1 pt. milk apple, pawpaw, passion- J oz. leaf gelatine fruit, apple, banana ^ cupful of sugar

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