1418. CURRANT AND RASPBERRY JELLY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Pick the stalks from one quart of red currants and a pottle of raspberries.
  2. Put these into a large basin with half a pound of pounded sugar and a gill of spring-water.
  3. Bruise them thoroughly, by squeezing them with the back part of the bowl of a wooden spoon against the sides of the basin.
  4. Throw the whole into a beaver jelly-bag, and filter the juice, pouring it back into the bag until it runs through perfectly bright.
  5. Add half a pint of clarified syrup, and two ounces of clarified isinglass to the juice.
  6. Pour the jelly into a mould placed in rough ice to receive it.
Original Text
1418. CURRANT AND RASPBERRY JELLY. PICK the stalks from one quart of red currants and a pottle of raspberries, then put these into a large basin with half a pound of pounded sugar and a gill of spring-water; bruise them thoroughly, by squeezing them with the back part of the bowl of a wooden spoon against the sides of the basin, then throw the whole into a beaver jelly-bag, and filter the juice, pouring it back into the bag until it runs through perfectly bright; next add half a pint of clarified syrup, and two ounces of clarified isinglass to the juice, and pour the jelly into a mould placed in rough ice to receive it. Note.—This kind of jelly serves for the foundation of several others; for instance, it may be garnished with a Macedoine of fruits, with white raspberries, with currants, strawberries, peaches, or cherries; either of these fruits, when mixed with currant and raspberry jelly, prepared according to the foregoing directions, will make it most delicious.
Notes
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