Cotherstone Cream

Ingredients

• ^ pint of Wine Jelly
• Strawberry Cream (Recipe 62)
• Vanilla Cream (Recipe 53)
• coloured red with Cox’s Cochineal or Carmine

Method

1. 1

   Mask a mould with the Jelly about 0.5 inch thick, and place on ice to set.

2. 2

   When quite firm, stamp out a star or cross in the centre of the jelly and fill up the space with the vanilla cream.

3. 3

   Then fill up the rest of the mould with alternate layers of vanilla and strawberry cream, taking great care that both creams are on the point of setting before pouring into the mould.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 17. The excerpt below is the record exactly as published.

COTHERSTONE CREAM. ^ pint of Wine Jelly (Recipe 3). Strawberry Cream (Recipe 62), Vanilla Cream (Recipe 53). coloured red with Cox’s Cochi- neal or Carmine

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