Macedoine of Fruits

Macedoine de Fruits

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Lemon Ice Cream
  • The Juice of 3 Lemons
  • ½ Teaspoonful of Vanilla Extract
  • 2 Ounces of Stoned Cherries
  • 2 Ounces of Pineapple, Cut in Dice
  • 2 Ounces of Strawberries
  • 2 Ounces of Grapes
  • 2 Ounces of Peaches
  • 2 Ounces of Apricots
  • 2 Ounces of Oranges
  • An Ounce of Candied Cherries
  • An Ounce of Angelica
  • An Ounce of Candied Pineapple
  • A Gill of Sherry Wine


Prepare a quart of Lemon Ice Cream. Add to this a half teaspoonful of Vanilla, two ounces each of stoned Cherries, Pineapple (cut into dice shape), two ounces of Strawberries, two ounces of Grapes, Apricots, Peaches cut into small pieces, and the Candied Fruits, in equal proportions. Add a gill of Sherry Wine, mix all the Fruits lightly, turn into a freezer and proceed to freeze as in Ice Cream.

This Macedoine may be prepared by using instead of the Lemon Cream, a pint of syrup made of sugar and water, to which has been added the juice of three Lemons.

A very delightful and pretty way of freezing this Macedoine is to prepare the Cream, mix the Candied Fruits and Fresh Fruits together; have ready a square ice cream mold and place one-fourth of the Lemon Cream at the bottom; divide the Fruits into three parts and place one portion on top of the Cream. Cover this with another portion of the Cream and lay on top the Fruits. Again cover with the Cream and lastly with the Fruits. Fill up the mold with remaining portion of the Cream, cover closely, pack in broken ice and rock salt and set to freeze for two hours. Just before serving have ready a vessel with warm water, lift the mold and wash off rapidly, being very careful to remove all salt and ice. Carefully take the Macedoine from mold and turn into a cold dessert dish. Serve immediately.