Raspberry-Jelly for a Shape
Ingredients
Directions
Mash fresh raspberries in an earthenware mortar with sifted sugar.
Add a little water and strain through a jelly bag.
Stir in about 1 ounce of melted cold isinglass for each quart of juice.
Fill your mold with the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh raspberries
- Provide the main flavour and colour, and the juice that forms the jelly.
- Isinglass
- Sets the liquid into a jelly as it cools.
- Sifted sugar
- Sweetens the jelly and helps draw juice from the crushed raspberries.
The step that matters
Stirring in the isinglass. Isinglass must be melted and cold enough to mix in evenly without clumping, and the juice should be well strained so the jelly sets clear and smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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