Jelly for Lining Marion Bomb

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Put into a stewpan one pint of freshly-gathered raspberries with half a pint of water, and one and a half ounces of castor sugar, colour it with Marshall’s Carmine and boil it to a purée, then dissolve in it half an ounce of Marshall’s Finest Leaf Gelatine, and rub it through a tammy.
  2. If fresh fruits are not obtainable, take a pint bottle of the preserved fruits, warm them, add the colouring, and dissolve the gelatine in them.
  3. When tammied and cool pour the mixture into the shape to be used, and turn it about on crushed ice till it is completely coated, then sprinkle over this some finely shredded blanched Jordan almonds, setting them to the shape with more of the jelly.
Original Text
JELLY FOR LINING MARION BOMB.—Put into a stewpan one pint of freshly-gathered raspberries with half a pint of water, and one and a half ounces of castor sugar, colour it with Marshall’s Carmine and boil it to a purée, then dissolve in it half an ounce of Marshall’s Finest Leaf Gelatine, and rub it through a tammy. If fresh fruits are not obtainable, take a pint bottle of the preserved fruits, warm them, add the colouring, and dissolve the gelatine in them. When tammied and cool pour the mixture into the shape to be used, and turn it about on crushed ice till it is completely coated, then sprinkle over this some finely shredded blanched Jordan almonds, setting them to the shape with more of the jelly.
Notes
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