Bananes farcies aux Fraises

Ingredients

• 8 to 10 bananas
• ½ lb. best scarlet or forest strawberries
• a gill of preserved strawberry pulp
• 1 oz. sugar (caster)
• 1 glass curaçao
• ½ lemon

Method

1. 1

   Choose bananas, wipe, cut off stems, and split lengthwise.

2. 2

   Scoop out soft portion into a basin, add strawberries or pulp, mash until smooth, and strain.

3. 3

   Incorporate liqueur and lemon juice, add sugar if needed.

4. 4

   Fill banana shells, tie with string, and chill.

5. 5

   Before serving, remove string and tie with ribbon.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 470. The excerpt below is the record exactly as published.

Bananes farcies aux Fraises.— 8 to 10 bananas (not over ripe), % lb. best scarlet or forest straioberries or a gill of preserved strawberry pulp, 1 oz. sugar (caster), 1 glass curaqoa, ^ lemon. Choose bananas of a good colour, wipe them with a cloth, cut off the stems, and split them in halves lengthways. Scoop out carefully the soft portion and put it in a basin ; add to it the strawberries or pulp, which should in each case be well reduced, without being burnt ; mash the fruit until quite smooth, rub through a hair sieve, incorpo- rate the liqueur and a few drops of lemon-juice ; add a little caster sugar if necessary. Fill the banana shells, place two halves together, tie up with string, and put on the ice. When required for serving remove the string and tie each with a piece of narrow ribbon. 1727. Tivoli aux Fraises. — Mask a fancy jelly-mould with a thin layer of maraschino jelly (No. 1709), then fill up with a rich strawberry cream (mousse de fraises) ; pour some more jelly on top to completely fill the mould. Set it on the ice till quite firm. Dish up, and garnish with fresh strawberries. 1728. Pains d’Abricots ail Marasquin. — Preserved apricots mixed with a little maraschino liqueur, lemon

Cook this with the app: pantry check, scaling, and the assistant.