Fruit in Jelly

Preparation info

  • 6

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • pt. very clear lemon jelly or wine jelly, using white wine instead of sherry and brandy
  • selected pieces of fruit, e.g. bananas, black and green gr


Scald a metal mould, then rinse it with cold water. Cover the bottom with a thin layer of cool jelly (about in. thick). Avoid the formation of bubbles in the jelly by tilting the mould and placing the jelly in spoonfuls in the bottom. Leave to set. Cut pieces of fruit to suit the hollows and spaces o