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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 6
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Raspberry Cream Boil one ounce of Isinglass Shavings in three pints of cream and new milk mixed, for fifteen minutes, or untill the former be melted: Strain it through a hair sieve into a basin: when cool put about half a pint of raspberry Syrrup, or Juice, to the milk and cream; Stir it till well incorporated; sweeten, and add a glass of Brandy; whisk it about till three parts cold; then put it into a mould till quite cold. In Summers use the fresh juice; in winter, Syrup of raspberries. [Codlin?] Cream Pare and core twenty good codlins; heat them in a mortar, with a pint of cream; Strain it into a dish; and put Sugar, bread Crumbs, and a glass of wine, to it. Stir it well.
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Raspberry Cream Boil one ounce of Isinglass Shavings in three pints of cream and new milk mixed, for fifteen minutes, or untill the former be melted: Strain it through a hair sieve into a basin: when cool put about half a pint of raspberry Syrrup, or Juice, to the milk and cream; Stir it till well incorporated; sweeten, and add a glass of Brandy; whisk it about till three parts cold; then put it into a mould till quite cold. In Summers use the fresh juice; in winter, Syrup of raspberries. [Codlin?] Cream Pare and core twenty good codlins; heat them in a mortar, with a pint of cream; Strain it into a dish; and put Sugar, bread Crumbs, and a glass of wine, to it. Stir it well.
Szathmary Culinary Manuscripts and Cookbooks
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