Blackberry Spread
A historical recipe from Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926).
A historical recipe
Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Project Gutenberg eBook #71670.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Digitised by Project Gutenberg, eBook #71670 (https://www.gutenberg.org/ebooks/71670). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 cups blackberries
- ½ cup cold water
- ⅓ cup sugar
- 1¼ cups juice
- 1 package Royal Lemon
Method
- 1 package Royal Lemon Gelatin 1 cup boiling water 1¼ cups blackberry juice Stew 2 cups blackberries with ½ cup cold water and ⅓ cup sugar until juice runs readily (8 to 10 minutes).
- Put through strainer to extract juice.
- Measure and add cold water, if necessary, to make 1¼ cups juice.
- Dissolve Royal Lemon Gelatin in boiling water;
- add blackberry juice.
- Pour into moulds or jelly glasses and chill until firm.
- Keep in cold place until ready to use.
- Serves 6.