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Raspberry Jelly for Flavouring Creams
From Modern cookery, in all its branches, 1884
Serves 12
This jelly will sweeten creams without additional sugar.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
167Calories
0 gProtein
43 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories167 kcal
Protein0.4 g
Carbohydrates43 g
Sugars39 g
Total Fat0.2 g
Sodium0.4 mg
Potassium60 mg
Calcium6.6 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin C8.7 mg
Water32 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 443. The excerpt below is the record exactly as published.
RASPBERRY JELLY FOR FLAVOURING CREAMS. Take the stalks from some quite ripe and freshly-gathered rasp- berries, stir them over the fire until they render their juice freely, then strain and weigh it ; or press it from them through a cloth, and then strain it clear ; in either case boil it for five minutes after it is weighed, and for each pound stir in a pound and a quarter of good sugar reduced quite to powder, sifted, and made very hot ; boil the 508 MODERN COOKERY. [chap. xxiv. preserve quickly for five minutes longer, and skim it clean The jelly thus made will sufficiently sweeten the creams without any additional sugar. Juice of raspberries, 4 lbs. : 5 minutes. Sugar, made ho
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