Little Iced Jellies with Fruits

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

one quart of picked red currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
half a pint of picked ripe strawberries ↝ Strawberries, raw [Fruits and Fruit Juices]
the strained juice of two lemons ↝ Lemon, raw [Citrus fruits]
Marshall’s Liquid Carmine
one quart of cold water ↝ Water, tap [Tap water]
rather better than half an ounce of Marshall’s Finest Leaf Gelatine
a wineglass of Marshall’s Maraschino Syrup
a wine-glass of rose or orange-flower water ↝ Water, tap [Tap water]

for serving

Whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
any little fancy cakes

Instructions (2)

Put in a stewpan one quart of picked red currants, half a pint of picked ripe strawberries, and the strained juice of two lemons; colour with Marshall’s Liquid Carmine, and mix with one quart of cold water; put the pan on the stove and cook the contents until the fruit is in a pulp; then add to it rather better than half an ounce of Marshall’s Finest Leaf Gelatine, and when this is dissolved rub the whole through a tammy cloth, and when cool flavour it with a wineglass of Marshall’s Maraschino Syrup and a wine-glass of rose or orange-flower water; put it in a plain Charlotte mould and set it in the charged ice cave for about one and a half to two hours; then when ready to serve arrange it in ice-water cups (see recipe); dish up on a dish on a paper, and serve for a luncheon or dinner sweet.
Whipped cream and any little fancy cakes can be handed with the jelly if liked.

Original Text

Little Iced Jellies with Fruits
Petites Gelées Glacées aux Fruits
Put in a stewpan one quart of picked red currants, half a pint of picked ripe strawberries, and the strained juice of two lemons; colour with Marshall’s Liquid Carmine, and mix with one quart of cold water; put the pan on the stove and cook the contents until the fruit is in a pulp; then add to it rather better than half an ounce of Marshall’s Finest Leaf Gelatine, and when this is dissolved rub the whole through a tammy cloth, and when cool flavour it with a wineglass of Marshall’s Maraschino Syrup and a wine-glass of rose or orange-flower water; put it in a plain Charlotte mould and set it in the charged ice cave for about one and a half to two hours; then when ready to serve arrange it in ice-water cups (see recipe); dish up on a dish on a paper, and serve for a luncheon or dinner sweet. Whipped cream and any little fancy cakes can be handed with the jelly if liked.

Notes

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