Black Currant Jellies

Ingredients

• 1 gill black-currant jelly
• 1 lb. granulated sugar
• 1| oz. gelatine
• 1J gills boiling water
• A few drops of carmine
• Pink sugar

Method

1. 1

   Dissolve jelly and sugar in a saucepan, boil to 235°F.

2. 2

   Dissolve gelatine in boiling water, strain into the mixture, boil together, pour into a wet plate, sprinkle with sugar, and set to harden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 981. The excerpt below is the record exactly as published.

1 lb. granulated sugar. \ gill water. | lb. apricot puree. | lb. ground almonds. J tea-sp. cream of tar- tar. Glace icing. Chopped pistachio nuts. Make the apricot pulp by rubbing some tinned apricots through a hair sieve ; it must be of a thick consistency, and very little of the syrup should be used. Put the sugar, water, and cream of tartar into a saucepan and boil them to 250°. If neces- sary, wash the edges of the saucepan with a brush and cold water to prevent the sugar graining on the sides. When ready, add the almonds and 612 COOKERY FOR EVERY HOUSEHOLD apricot pulp, and stir carefully over a slow fire until the mixture thickens and begins to draw away from the sides of the saucepan. Now pour it out on a marble slab, and, when cool, sprinkle with icing sugar, and roll out to J inch in thickness. Coat the surface with some thin glace icing — with whatever flavouring preferred, — sprinkle with finely-chopped pistachio nuts, and cut into fancy shapes with a sharp knife. Note. — If liked, the marzipan may be coloured, or a coloured icing may be used. PART VI MISCELLANEOUS SWEETS, &c. 2948. Apricotines Equal quantities of apricot pulp and castor sugar ; and some crystallised sugar. Take some good tinned apricots, lift them from the syrup, and drain them on a sieve for \ hour. Then rub them through a hair sieve, and weigh the pulp. Put this pulp into a lined saucepan with an equal quantity of castor sugar. Bring to the boil, and boil until fairly thick, when the mixture will begin to draw away from the sides of the sauce- pan. It must be stirred all the time, and must not cook too quickly. Drop small pieces about the size of a halfpenny on a wetted tin, and sprinkle with crystallised sugar before they harden. When firm put two together, the flat sides against each other ; roll in sugar, and put them in little crimped paper sweetmeat cases. Small sweet moulds may be used for shaping the sweets ; these should be wet with cold water, and sprinkled inside with granu- lated sugar before the fruit pulp is poured into them. Note. — Other fruit pulp can be used in the same way, but it must be one with some substance, such as apples, plums, peaches, &c. Currants, strawberries, and the like are too juicy. Quince pulp lends itself very well for this purpose, and makes a delicious sweet. The fruit must be stewed to a pulp with as little water as possible. 2949. Black Currant Jellies 1 gill black-currant jelly. J lb. granulated sugar. 1| oz. gelatine. 1J gills boiling water. A few drops of carmine. Pink sugar

Cook this with the app: pantry check, scaling, and the assistant.