Raspberry Jelly

Ingredients

• half a pound of fresh, ripe-plucked raspberries
• two tablespoonfuls of powdered sugar
• the juice of two oranges
• fifteen or sixteen leaves of gelatine
• three-quarters of a pound of powdered sugar
• two whites of eggs
• the juice of a few lemons

Method

1. 1

   Crush raspberries with sugar, strain through a sieve into a bowl.

2. 2

   Add orange juice and filter.

3. 3

   Dissolve gelatine in water, add sugar, clarify with egg whites and lemon juice.

4. 4

   Once clear, mix in raspberry juice and pour into a jelly-mould in ice.

5. 5

   Let set for 45 minutes, then turn out onto a dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1482. The excerpt below is the record exactly as published.

Raspberry Jelly (another way.) — Take half a pound of fresh, ripe-plucked raspberries, and put them in a basin. Add two table-spoon- fuls of powdered sugar, crush the fruit, and pour it on a fine sieve held over a china bowl placed to receive the juice. Add to the rasj^berry juice the juice of two oranges, and filter on a sieve or thi'ough a glass funnel, with paper without glue HAS (711 ) HAS well softened with water aud torn up into little bits. " This method of iiltering fruit," says M. Dubois, "is the best and simplest of all." Take fifteen or sixteen leaves of gelatine, and dissolve them in water enough to three-parts fill a jeUy-mould ; add three-quarters of a pound of l^owdered sugar, and then clarify the mixture with two whites of eggs and the juice of a few lemons

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