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Dessert

Pains Aux Fruits, or Jellied Fruits

A dessert of fruit pulp set in gelatin and molded, often served with cream.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Pains Aux Fruits, or Jellied Fruits

Ingredients

Directions

Make the jelly

  1. Crush the berries to a pulp; sweeten to taste, and add a little flavoring, either orange and lemon juice, maraschino or Curacao.

  2. To a pint of the pulp add a half box, or one ounce, of Cooper's gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water.

  3. Stir until it begins to set; then turn it into a china mold to harden.

Decorate and serve

  1. The mold may be ornamented with blanched almonds split in two, and arranged in star shapes.

  2. When a tin mold is used for fruits, it is well to coat it first with plain jelly (see page 323), as tin sometimes discolors fruit juices.

  3. A little carmine may be used to heighten the color of red fruits.

  4. Raspberries, cherries, peaches, apricots, plums, pineapples, or oranges can be used in the same way.

  5. Serve with cream.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Gelatine (in the method)
Sets the pulp into a firm jelly as it cools.
Berries (in the method)
Provide the main fruit flavor, color and bulk of the jelly.

The step that matters

Stir until it begins to set, then turn into the mold. Gelatine must be partly set so the fruit stays suspended and does not separate, but it must still be fluid enough to pour into the mold and fill it evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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