Macedonian Jelly
- 2 ounces of gelatine
- 3 pints of cold water
- 2 lemons
- Sugar
- Zante currants
- Seeded Raisins
- Stone dates
Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste. Cool a little of the jelly in a mold by setting it on ice; when solid, add a layer of nicely washed Zante currants seeded raisins, and stone dates, then cover the fruit with more of the warm jelly; harden again on the ice, and repeat the process until the mold is full. Fresh grated or desiccated coconut may be used instead of fruit if you prefer.
Submitted by Dec 2, 2009
15 min
30 min
45 min