Raspberry Jelly

Ingredients

• three pints of raspberries
• one pint of sugar
• the juice of two lemons
• half a pint of cold water
• one pint and one-third of boiling water
• one package of gelatine

Method

1. 1

   Soak the gelatine in cold water for two hours.

2. 2

   Mash the raspberries and sugar together, and let the mixture stand for two hours; then press all the juice through a fine strainer.

3. 3

   Pour the boiling water upon the gelatine, and stir until dissolved; then add the strained juice and the lemon juice.

4. 4

   Strain through a napkin, and pour into moulds.

5. 5

   When cold, set in an ice-chest for four or five hours, so that the jelly may become firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 374. The excerpt below is the record exactly as published.

Raspberry Jelly. This is made of three pints of raspberries, one pint of sugar, the juice of two lemons, half a pint of cold water, one pint and one-third of boiling water, and one package of gelatine

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