Cranberry and Ground Rice Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
Time: a quarter of an hour to boil with the rice. Sufficient for four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 417. The excerpt below is the record exactly as published.
a pint of cranberry- juice which has been drawn out over the tire and pressed from the fruit. Sweeten the liquid %\ith half a pound of best loaf sugar. Add a tea-spoonful of lemon-j.uice and the whites and shells of three eggs. Simmer the preparation gently without stirring it for a few minutes, let it stand to settle, strain it until clear, and pour it into a mould. Probable cost, 3s. 6d. .Sufficient for a quart mould. Cranberry Tart. — Wash the cranberries in several waters. Allow a quarter of a pound of .sugar and two cloves to every pint of cran- 1 terries, and partially cook them before putting them into the tart. Three-parts fill a pie-dish with the fruit, cover it with a good crust, and bake in a moderate oven. A little icing [see Icing) will improve the appearance of the tart. Time, three-quarters of an hour. Sufficient, a ]>int of cranberries v,i[l make a tart for three jicrsons. . Cranberry and Grouna Rice Jelly. — Draw out a pint of cranberry- juice by put- ting the fruit and two or three cloves into a elosely-covered jar, placing the jar in a sauce- ])an of cold water on a moderate fire, and -^immering gently for about half an hour. Mix 1 lie juice with three table-spoonfuls of groimd I ice and two of sugar
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Cook this with the app: pantry check, scaling, and the assistant.