Raspberry Cream

Ingredients

• Pick one pint of raspberries
• three table-spoonfuls of powdered sugar
• one and a half ounces of isinglass or soaked gelatine
• three-quarters of a pint of milk
• a pint of cream
• two table-spoonfuls of brandy
• a little sugar if necessary

Method

1. 1

   Bruise raspberries and put in a saucepan with powdered sugar.

2. 2

   Boil until juice flows, then strain.

3. 3

   Dissolve isinglass in milk.

4. 4

   Add cream, raspberry juice, brandy, and sugar.

5. 5

   Whisk until thick, pour into a mould soaked in cold water, and chill until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1479. The excerpt below is the record exactly as published.

Raspberry Cream.— Pick one pint of raspberries. Bruise them well, and put them into a saucepan with three table-spoonfuls of powdered sugar. Let them boil quickly till the juice flows freely, and strain it off for use. If fresh fruit cannot be had, dissolve as much raspberry jelly as will make a third of a pint, or mix half a pound of raspberry jam with two table- spoonfuls of water, and strain off the juice. Boil one and a half ounces of isinglass or soaked gelatine with three-quarters of a pint of milk till it is dissolved. Add a pint of cream, the raspberry juice, two table-spoonfuls of brandy, and a little sugar if neccssaiy

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