Raspberry, Currant, Grape or Peach Flummery

Ingredients

• one-half package of gelatine
• one-half cupful of cold water
• two and one-half cupfuls of red raspberry juice
• the whites of three eggs

Method

1. 1

   Soak the gelatine in cold water until soft; heat the raspberry juice to boiling, sweeten to taste, and turn over the soaked gelatine.

2. 2

   Stir until perfectly dissolved, then strain and set the dish on ice to cool.

3. 3

   When cold, beat the egg whites to a stiff froth and stir into the thickening gelatine.

4. 4

   Beat until the whole is a solid foam stiff enough to retain its shape.

5. 5

   Turn into small molds previously wet with cold water, then pile roughly in a dish.

6. 6

   Strew over some fresh raspberries and serve with whipped cream.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 221. The excerpt below is the record exactly as published.

RASPBERRY, CURRANT, GRAPE OR PEACH FLUMMERY, Soak one-half package of gelatine in one-half cupful of cold water until soft; heat to boiling two and one-half cupfuls of red raspberry juice; sweeten to taste and turn over the soaked gelatine. Stir until perfectly dissolved, then strain and set the dish on ice to cool. When cold beat the whites of three eggs

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