Porcupine

Ingredients

• a pound of raspberries
• a pound and a half of apples
• enough powdered sugar to sweeten it
• 2 ounces of dissolved gelatine

Method

1. 1

   Boil raspberries and apples with sugar until soft, sieve.

2. 2

   Stir in gelatine, pour into a mould, set, and decorate with almonds to resemble quills.

3. 3

   Serve with whipped cream.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.

PORCUPINE Put a pound of raspberries into a pan with a pound and a half of apples, pared, cored, and sliced ; add enough powdered sugar to sweeten it, and boil on a slow fire till the apples are soft and pulpy ; then pass through a sieve ; stir in 2 ounces of dissolved gela- ti

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