Gateau of Mixed Fruits

Ingredients

• Juice of red currants, 1 lb.
• nonsuches, or freshly gathered codlings, 1½ lb.
• a pound and a quarter of sugar

Method

1. 1

   Extract juice from currants, boil with apples until smooth, add sugar, and boil until thick.

2. 2

   Store or serve with cream.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 405. The excerpt below is the record exactly as published.

GATEAU OF MIXED FRUITS. (lOOI)). Extract the juice from some fresh red currants by simmering them very gently for a few minutes over a slow fire : strain it through a folded muslin, and to one pound of it add a pound and a half of non- suches or of freshly gathered codlings, pared, and rather deeply cored, that the fibrous part of the apple may be avoided. Boil these quite slowly until the mixture is perfectly smooth, then, to evaporate part of the moisture, let the boiling be quickened. In f-om twenty-five to thirty minutes draw the pan from the fire, and throw in gradually a pound and a quarter of sugar in fine powder : mix it well with the fruit, and when it is dissolved continue the boiling rapidly for twenty minutes longer, keeping the mixture constantly stirred ; put it into a mould, and store it, when cold, for winter use, or serve it for dessert, or for the second course : in the latter case decorate it with spikes of blanched almonds, or pistachio-nuts, and heap solid whipped cream round it, or pour a custard into the dish. For dessert it may be garnished with dice of the palest apple-jelly. Juice of red currants, 1 lb.

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