Name: Fruit Macedoine and Jelly
Ingredients: bright-colored jelly (flavored with noyeau or maraschino); various kinds of fruit (large fruit cut into portions, whole fruits)

Fruit Macedoine and Jelly

Ingredients

bright-colored jelly (flavored with noyeau or maraschino)
various kinds of fruit (large fruit cut into portions, whole fruits)

Directions

Chill your mold on ice.
Fill the mold with jelly and arrange different kinds of fruit inside.
For large fruit, cut into portions before adding.
Once firm, turn out the jelly and top with mixed fruit for decoration.

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.