Fruit Cream Recipe

Strain the juice from a bottle of raspberries and currants on to

three-quarters of a pound of loaf sugar, boil up, then simmer for

half-an-hour. Mix the fruit and a large tablespoonful of raspberry jam

with the syrup, and rub it through a hair sieve. Dissolve Nelson's

Gelatine, in the proportion of half-an-ounce to a pint of the fruit, in

a little water, stir well together. When cold put it into a border

mould, and as soon as it is firm turn out and fill the centre with a

cream, which make with half-an-ounce of Nelson's Gelatine and three

gills of milk, sweetened and flavoured with Nelson's Essence of Vanilla.

Whisk until cool, when stir in a gill of whipped cream.

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