{"id":4182,"slug":"leftover-fruit-mold","title":"LEFTOVER FRUIT MOLD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 tablespoons cold water","2 tablespoons gelatine","1 pint boiling water, or fruit juice from canned fruit","1/4 cup lemon juice","2/3 cup corn syrup, or 1/2 cup sugar","1 cup leftover fruit"],"ingredients_norm":["cold water","gelatine","boiling water or fruit juice from canned fruit","lemon juice","corn syrup or cup sugar","leftover fruit"],"steps":["Let stand until gelatine is soft.","Add 1 pint boiling water, or fruit juice from canned fruit.","Stir until gelatine is dissolved.","Add 1 cup leftover fruit.","Place in mold which has been dipped in cold water.","Stir occasionally while hardening so fruit does not settle to the bottom.","Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in.","Repeat until mold is filled; then chill, and turn out carefully."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:200","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9d6237b32cae8b0bdcf8d894fa74a65f93cbfefee7407a29003627cf148760ee","created_at":"2026-08-02T16:13:52Z","updated_at":"2026-08-02T16:13:52Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/leftover-fruit-mold"}