Gelatine, with Fruit
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one ounce box of gelatine
- a pint of cold water
- three cups of sugar
- three pints of boiling water
- a cup of candied cherries
- one pound of blanched almonds
Method
- Take one ounce box of gelatine;
- put to soak in a pint of cold water for an hour.
- Take the juice of three lemons and one orange, with three cups of sugar;
- add this to the gelatine, and pour over all three pints of boiling water: let this boil up once, stirring all the time.
- Take two moulds of the same size, and pour half your jelly into each.
- Stir into one mould half a cup of candied cherries, and into the other one pound of blanched almonds.
- The almonds will rise to the top.
- Let these moulds stand on ice, or in a cool place until thoroughly set, twenty-four hours is best.
- When ready to serve loosen the sides, and place the almond jelly on top the other, on a fruit platter.
- Slice down and serve with whipped cream.