Chartreuse of Bananas

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 pt. clear lemon or wine jelly
  • 1 oz. pistachio nuts</

Method

Line a 1-qt. border mould with jelly. Blanch, skin, chop and dry the pistachio nuts, mix with 2 tablesp. jelly and run smoothly over the base of the mould. When set, cover with a