Tutti Frutti Jelly

Ingredients

• 1 pt. of brandy
• 1 lb. of sugar
• 3 cups water
• 1 package gelatine
• rind and juice of 2 lemons

Method

1. 1

   Take brandy and sugar, add fruit as it comes along.

2. 2

   Cook the latter a little before putting them in, adding equal amounts of sugar as you add fruit.

3. 3

   When ready to make jelly, boil water, add gelatine, lemon rind, and juice.

4. 4

   When cool, add fruit in brandy and let stand until hard.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 82. The excerpt below is the record exactly as published.

Tutti Frutti Jelly. Take 1 pt. of brandy and 1 lb. of sugar; add fruit as it comes along, such as berries of any kind and cherries and peac-hes and pears, if you like. Cook the latter a little before ])utting them in, add an ecpial anu)unt of sugar as you add fruit. Let this stand till wanted to use. When ready to nud<e jelly take 3 cups water, i {. pat-k- age gelatine, rind and juice of 2 lemons

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