Easter Egg Dessert

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • pts. lemon jelly
  • Empty egg shells


Make a Lemon Jelly, using 4 tablespoons or the whole package of granulated gelatine. To 2 tablespoons gelatine add the pink vegetable coloring in package and set aside.

Break the top of the shell of an egg only large enough to allow the eggs to slip out. Rinse the shells in cold water. Set each shell upright in a narrow glass or cup; and pour as much of the white jelly into a ring mould as it will contain, and fill the rest, the pink and white jelly into the empty egg shells. Set aside in a cool place to harden over night. In serving, invert the ring on a large platter to form a nest. Roll and crumble the egg shells and the jelly will come out in perfect egg forms; place eggs in nest and serve cold with cream.