Flummery, Raspberry
From Harper's cook book encyclopædia, 1902
Serves 2
Time, five minutes to boil the fruit with the vinegar.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 238. The excerpt below is the record exactly as published.
Flummery, Raspberry. — Soak 1 oz. of gelatine in cold water for an hour. Put I lb. of raspberry jam, or, better still, 1 lb. of fresh raspberries, into a preserving-pan with half a pint of white-wine vinegar. Stir the mixt- ure constantly till it boils, let it sim- mer a few minutes, and rub it through a sieve. Mix the raspberry pulp with the gelatine and as much sugar as will sweeten it sufficiently
Cook this with the app: pantry check, scaling, and the assistant.