Chartreuse of Strawberries

Ingredients

• Make one quart of jelly flavored with lemon peel
• Whip one pint of cream
• a cupful or more of berry juice
• gelatine dissolved with water

Method

1. 1

   Make one quart of jelly flavored with lemon peel alone.

2. 2

   Before it hardens take two plain molds, one an inch larger than the other.

3. 3

   Pour a little jelly in the large one and place on it a layer of berries cut in halves.

4. 4

   Add enough jelly to make a smooth surface and set on ice.

5. 5

   When firm, place smaller mold carefully in the middle, and outside of it disperse berries cut as above, filling up space with jelly.

6. 6

   Place on ice.

7. 7

   Whip one pint of cream, add a cupful or more of berry juice mixed with gelatine dissolved with water.

8. 8

   When jelly is hard slip out the inner mold by pouring a little warm water in, and fill the space with the cream.

9. 9

   Set on ice for an hour, and serve.

Nutrition per serving

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

CHARTREUSE OF STRAWBERRIES — Make one quart of jelly Havored with lemon peel alone. Before it hardens take two plain molds, one an inch larger than the other. Pour a little jelly in the large one and place on it a layer of berries cut in halves. Add enough jelly to make a smooth surface and set on ice. When firm, place smaller mold carefully in the middle, and outside of it disperse berries cut as above, fill- ing up space with jelly. Place on ice. Whip one pint of cream, add a cupful or more of berry juice mixed with gelatine dissolved with water

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