1442. CURRANT AND RASPBERRY TRANSPARENT CHEESE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 5 min Total: 5 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Pick the stalks from a quart of ripe red currants and a pottle of raspberries.
  2. Put these into a small preserving-pan with one pound of pounded sugar and a gill of water.
  3. Stir the whole on a stove-fire and keep it boiling for about five minutes.
  4. Remove the scum as it rises to the surface.
  5. Rub the whole through a hair-sieve into a large basin.
  6. Add two ounces of clarified isinglass.
  7. Pour it into a jelly-mould, ready imbedded in rough ice to receive it.
  8. When this kind of cheese is set firm, dip the mould in warm water, wipe it, and turn the cheese out on its dish.
  9. Fill the well or cylinder with some stiffly-whipped cream, and serve.
Original Text
1442. CURRANT AND RASPBERRY TRANSPARENT CHEESE. PICK the stalks from a quart of ripe red currants and a pottle of raspberries; put these into a small preserving-pan with one pound of pounded sugar and a gill of water; stir the whole on a stove-fire and keep it boiling for about five minutes; remove the scum as it rises to the surface, and then rub the whole through a hair-sieve into a large basin; add two ounces of clarified isinglass, and then pour it into a jelly-mould, ready imbedded in rough ice to receive it. When this kind of cheese is set firm, dip the mould in warm water, wipe it, and turn the cheese out on its dish; fill the well or cylinder with some stiffly-whipped cream, and serve.
Notes
—