Cream, Strawberry
From The handy dictionary of cookery, 1890
Serve chilled.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 36. The excerpt below is the record exactly as published.
Cream, Strawberry. Dissolve half an ounce of gelatine in half a pint of milk ; strain it into a basin to cool. Take two tablespoonfuls of jam or half a pint of fresh fruit ; pass it through a hair sieve. Whip a quarter of a pint of good cream up stiffly. When the gelatine is cool, mix it with the cream and fruit ; add sugar to taste, eight drops of vanilla, and a very little cochi- nea
Cook this with the app: pantry check, scaling, and the assistant.