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Macedoine of Whole Fruits in Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Macedoine of Whole Fruits in Jelly

Ingredients

Directions

  1. Place the mould in ice.

  2. Prepare a layer of jelly at the bottom of the mould, about 1 inch thick, and let it set firm.

  3. Arrange the fruits in the mould to resemble the desired design.

  4. Add more jelly to support the fruits as it sets.

  5. Fill the mould with jelly and let it set firm.

  6. Turn the jelly out onto a dish.

Recipe from a historical cookbook (Internet Archive).

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.

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