Raspberry Jelly for Flavouring Creams

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Take the stalks from some quite ripe and freshly-gathered raspberries, stir them over the fire until they render their juice freely, then strain and weigh it; or press it from them through a cloth, and then strain it clear.
  2. In either case boil it for five minutes after it is weighed.
  3. For each pound of juice, stir in a pound and a quarter of good sugar reduced quite to powder, sifted, and made very hot.
  4. Boil the preserve quickly for five minutes longer, and skim it clean.
  5. The jelly thus made will sufficiently sweeten the creams without any additional sugar.
Original Text
RASPBERRY JELLY FOR FLAVOURING CREAMS. Take the stalks from some quite ripe and freshly-gathered raspberries, stir them over the fire until they render their juice freely, then strain and weigh it; or press it from them through a cloth, and then strain it clear; in either case boil it for five minutes after it is weighed, and for each pound stir in a pound and a quarter of good sugar reduced quite to powder, sifted, and made very hot; boil the 508preserve quickly for five minutes longer, and skim it clean. The jelly thus made will sufficiently sweeten the creams without any additional sugar. Juice of raspberries, 4 lbs.: 5 minutes. Sugar, made hot, 5 lbs.: 5 minutes.
Notes
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