Wine and Liquor Jellies with Fruit
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Serve in a border of whipped cream.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 84. The excerpt below is the record exactly as published.
WINE AND LIQUOR JELLIES WITH FRUIT. Take a clear wine or liquor jelly, fill one layer of jelly in the bottom of the small individual molds, put on ice till the jelly is set. Place on top of the jelly half a preserved peach or apricoti or take a round slice of pineapple. Place a cherry in the centre, or use fresh ripe berries of any kind
Cook this with the app: pantry check, scaling, and the assistant.