Raspberry Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

For the base

raspberry jelly, instead of jam ↝ Raspberries, raw [Fruits and Fruit Juices]

For flavoring and sweetening

the juice ↝ Raspberry juice concentrate [Fruits and Fruit Juices]
some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sugar ↝ Sugar, NFS [Sugars and honey]
some milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (6)

Mash the fruit gently.
Let the mashed fruit drain.
Sprinkle a little sugar over the drained fruit to produce more juice.
Add the juice to some cream.
Sweeten the cream mixture.
If desired, lower the consistency with some milk. Note: The mixture will not curdle if milk is added after the juice is mixed with cream, but it would curdle if added before.

Original Text

Raspberry Cream.

Mash the fruit gently, and let them drain; then sprinkle a little sugar over, and that will produce more juice; then put the juice to some cream, and sweeten it. After which, if you choose to lower it with some milk, it will not curdle; which it would, if put to the milk before the cream; but it is best made of raspberry jelly, instead of jam, when the fresh fruit cannot be obtained.

Notes

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