Currant and Raspberry Jelly
From Foods for the fat (1889).
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Credit
From Foods for the fat (1889), printed page 117, digitised by the Internet Archive: https://archive.org/details/b20396508
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- two pounds of red
- one pound of white currants
- a pint of red raspberries
- a pint of water
- two ounces of isinglass
Method
- 345.
- Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries ;
- place the jar in boiling water to extract the juice.
- Boil three-quarters of a pint of water, two ounces of isinglass, and twelve grains of saccharin.
- Allow both the fruit-juice, when strained, and the sweetened isinglass to cool ;
- then mix equal quantities, pour into shapes, and place the jelly in ice.
Plating
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