Bramble or Blackberry Mould

Ingredients

• 1 lb. blackberries
• 3 or 4 oz. sugar
• 1 pt. water
• 11 oz. of cornflour
• 3 or 4 drops carmine
• Lemon juice

Method

1. 1

   Pick the blackberries carefully, discarding any that are not quite sound, and wash them if necessary.

2. 2

   Put them into a lined saucepan with the water and sugar, and let them simmer over the fire until reduced to a pulp.

3. 3

   Strain through a fine sieve, pressing out all the juice from the fruit, but being careful to leave the seeds behind.

4. 4

   Measure the juice and allow 11 oz. of cornflour to the pint.

5. 5

   Return the juice to a clean saucepan, add the cornflour previously mixed to a smooth paste with a little water or fruit juice, and stir over the fire until boiling.

6. 6

   Simmer a few minutes until the cornflour is well cooked, add a squeeze of lemon juice, more sugar if necessary, and a little carmine if the colour requires it.

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 697. The excerpt below is the record exactly as published.

Bramble or Blackberry Mould I lb. blackberries. I 3 or 4 oz. sugar. 1| pts. water. | Cornflour or sago. 3 or 4 drops carmine. | Lemon juice. Pick the blackberries carefully, discarding any that are not quite sound, and wash them if necessary. Put them into a lined saucepan with the water and sugar,and letthem simmerover the fire until reduced to a pulp. Then strain through a fine sieve, pressing out all the juice from the fruit, but being careful to leave the seeds behind. Measure the juice and allow II oz. of cornflour t

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