Blackberry Mould

Ingredients

• There should be one and a half cups of the purée.
• 14 lbs. blackberries
• 1b. good cooking apples
• 1 gill beg
• 1 gill boiling water

Method

1. 1

   Pick over the berries and put them into a saucepan, with the apples which have been cored, peeled, and cut into slices, the sugar, and one gill of water.

2. 2

   Cook slowly until soft, then rub through a sieve.

3. 3

   Dissolve the Gelatine in one gill of boiling water, then add it to the mixture.

4. 4

   Stir for five minutes, then pour into a wet mould.

5. 5

   Serve with whipped and sweetened cream.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

1 gill boiling water 1 gill cold water Few drops red colouring as Ape to six persons) * Gox's INSTANT POWDERED GERLATINE 6 apples 6 ozs. sugar 1 gill boiling water 4 whites of eggs Boiled custard 1 teaspoonful lemon juice Candied cherries <3) Fey? to six persons] * °Gox’S INSTANT POWDERED GELATINE 14 lbs. blackberries 1b. good cooking apples 1 gill beg lb. 8 Thinly p opelea rind 3 lemon 5O peg to six persons] “COX S INSTANT POWDERED GELATINE 1 pint boiling water duice 2 large lemons APPLE GATEAU Dissolve the Gelatine in the boiling water. Slice the apples into a saucepan, add the cold water, sugar, grated rind and juice of the lemon. Stew slowly and rub through a sieve, then add the dissolved Gelatine, and colour pink with red colouring. Turn into a glass dish, and set in a cool place for three hours. Serve with custard or cream. APPLE SNOW Dissolve the Gelatine with the water. Pare, core, and steam the apples until soft, then rub through a sieve and add two ozs. of the sugar, the lemon juice, and the dissolved Gelatine. Beat up the whites of the eggs stiffly, gradually add the rest of the sugar, whisking all the time, whip this meringue a tablespoonful at a time into the apples, pour it into a glass dish, decorate with the cherries and serve with the custard. BLACKBERRY MOULD Pick over the berries and put them into a saucepan, with the apples which have been cored, peeled, and cut into slices, the sugar, and one gill of water. Cook slowly until soft, then rub through asieve. There should be one and a half cups of the purée.

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