Blackberry Jelly

Ingredients

• 2 lb. of Blackberries
• J lb. of White Sugar
• oz. Gelatine

Method

1. 1

   Extract juice from blackberries by heating in a jar.

2. 2

   Strain through a muslin bag.

3. 3

   Soak gelatine in water, add to juice with sugar, and boil for half an hour.

4. 4

   Pour into a wet mould and serve with cream.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 40. The excerpt below is the record exactly as published.

LACKBERRY). JELLY {ANOTHER ASPIC OR SAVOURY). Ingredients. 1 Calf's Foot. I blade of Mace. 6oz. ofHatn. lo Peppercorns. 2 lb. of VeaL Whites of 2 Eggs. I Large Carrot. i teaspoonful of Tarragon Vinegar. 1 Small Onion. 1 spoonful of Isinglass. I bunch of Sweet Herbs. Hajf a gallon of Water, Put about six ounces of ham, two pounds of knuckle of veal, and a calf's foot (with the bone broken) into a stew- pan, with one large carrot, a small onion, and a bunch of sweet herbs. Boil it until reduced to one quart ; strain it through a sieve. When cold, skim off all the fat, and put the jelly into a stewpan with the whites of two eggs (well whisked), and a teaspoonful of Tarragon vinegar, and a spoonful of isinglass. Stir it until on the point of boiling, then draw it to the side, and let it simmer gently for nearly twenty minutes. Let it stand to settle, and then pour it through a jelly-bag until quite clear, when it will be fit to use for garnishing meat pies, etc. Time, one hour and a half. JELLY {BLACKBERRY), IN A MOULD. (Mrs. Jackson's Recipe.) Ingredients. 2 lb. of Blackberries. J lb. of White Sugar. \ oz. Gelatine

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