Recipes > Desserts > Gelatin Desserts > Jellies With Fruits (Macedoine)

Jellies With Fruits (Macedoine)


Berries or any fresh fruits, peeled and quartered, may be placed in layers, or irregularly through the entire mold, or a mixture of fruits may be used in the same way, when it is called a macedoine. The jelly may be clear or whipped. Strawberries, raspberries, currants (red and white), cherries, peaches, plums, pears, apricots, and pineapples are suitable for this use. Preserved or canned fruits well drained may also be used. Candied fruits are especially good, but should be cut into pieces, and softened in maraschino. Jellies to be used with fruits are best flavored with kirsch or maraschino.


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The Century Cook Book (1901).

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