Recipes > Desserts > Gelatin Desserts > Jellied Fruit

Jellied Fruit


  • 2 oranges
  • 2 bananas
  • 6 candied cherries
  • 12 blanched almonds
  • 1/2 ounce of gelatine
  • 1/2 cupful of sugar
  • juice of 1/2 lemon
  • 1 tablespoonful of sherry


Cut the pulp of the oranges into small pieces; cut the bananas into dice; cut the candied cherries into quarters; chop the blanched almonds. Mix all lightly together and turn them into a bowl or a china mold. Soak the gelatine in a half cupful of cold water for an hour; dissolve it in a cupful of boiling water; add the sugar and stir over the fire until dissolved; then add the lemon juice, the juice which has drained from the fruit, and the sherry. Turn it into the mold slowly, so it soaks into the fruit, and set aside to cool. Serve with cream if convenient. Any mixture of fresh fruits may be used in the same way; raisins may be used instead of cherries, or both may be omitted. This is a good way to utilize fruits that are going to waste.


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The Century Cook Book (1901).

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