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.