Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of calf's foot jelly in a mould that has been rinsed
- a small bunch of fine hot house grapes
- two peaches
- three small glossy vine leaves
Directions
From "In the Kitchen." Put half a pint of calf's foot jelly in a mould that has been rinsed with cold water. When stiff and firm, place on it a small bunch of fine hot house grapes and above them two peaches and a nectarine, placing them very carefully, remembering that the whole is to be reversed when turned from the mould. When the fruit is tastefully arranged, add jelly that is partly formed ; pour it in slowly on both sides of the fruit, being sure that it fills all the interstices ; let it reach top of the fruit, and above this place two or three small glossy vine leaves and add a little jelly to keep them firm and fill the mould. It must be carefully turned out. To do this, either loosen from the mould with a knife, or wrap the mould a moment in a towel wrung from hot water. If in this last mode a little melted jelly should settle around the form absorb it with a soft napkin. The fruit may be varied at pleasure. Plums or strawberries, large and firm ; nothing, however, from which the juice would come.