Craigie's Farm, Kirkliston
© VisitScotland
July's theme for 2015's Year of Food and Drink Scotland is summer berries and fruits.
Redcurrants, wild strawberries and raspberries are ripe for picking, ideal for creating some July-inspired seasonal recipes in your kitchen.
Treats for hot days
In the summer months, children and adults alike cool down with cool treats like frozen lollies and ice cream.
Ice cream as we know it today came to Britain in the 18th century. It was made from cream or milk, sweeteners and flavourings, and was frozen in pots in ice houses on country estates. Today, ice cream is no longer a treat for the wealthy, but a mass-produced dessert popular throughout the world.
Recipe of the month from the Library's collections: Mock ice
Although 'mock ice' suggests a frozen treat, this 19th-century recipe was intended as an ice cream substitute. The recipe is actually a rich cream dessert flavoured with strawberries, raspberries and red currant jelly and set in a mould.
Before gelatine was widely available, 'isinglass' — made from sturgeon bladders — was used to set desserts.
Mock Ice
Take 4 table spoonfuls of strawberries, as much of raspberries & red currant jelly, put all through a search [see note 1] with as much cream as nearly fills the shape you mean to put it into, dissolve ¾ of an ounce [see note 2] Isinglass in half a gill [see note 3] of water. It must stand till nearly cold. Then mix it with the fruit and cream, put all into a shape and let it stand all night in a cold place, turn it out just before dinner.
Note 1: 'Search' is another word for a sieve
Note 2: ¾ ounce is approximately 24 grams
Note 3: Half a gill is approximately 70 millilitres.