Pain aux Fruits

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

1 pint of fruit pulp ↝ Passion fruit, raw [Other fruits and fruit salads]
1 oz. gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
1 gill cold water ↝ Water, tap [Tap water]
1 gill hot water ↝ Water, tap [Tap water]
Sweeten ↝ Sugar, NFS [Sugars and honey]
a little liqueur ↝ Liqueur [Liquor and cocktails]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
blanched and chopped almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (9)

Crush some apricots, strawberries, raspberries, peaches, or pine-apples.
Sweeten the fruit pulp.
Add liqueur and lemon juice.
If liked, add blanched and chopped almonds.
Soak one ounce of gelatine in one gill of cold water.
Dissolve the soaked gelatine in one gill of hot water.
Stir the fruit mixture and dissolved gelatine together until the mixture begins to set.
Pour into a china mould.
Serve with a rich custard or cream.

Original Text

*Pain aux Fruits

1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water

Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little[Pg 118] liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream.

Notes

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