Cream (Strawberry)
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 18. The excerpt below is the record exactly as published.
CREAM (STRAWBERRY)— CREEF (POTTED). add one teaspoonful of butter, and when boiled whisk the yolk of an egg into the mixture, and white, well whisked, when taken off the fire ; then pour it over the marmalade. CREAM {STRAWBERRY). Ingredients. a lb. ripe Strawberries. 12 ot. of Sugar. I quart of Cream or Milk. i az. Isinglass. Pour the cream or milk into a stew-pan, add sugar and isinglass to dissolve, not allowing the mixture to boil ; then strain into a basin and stir until nearly cold. Add the fruit, which has been previously passed through a hair sieve, oil the mould, and pour in the cream. Allow it to stand until it is quite firm. CREAM (SIVISS). (Mrs. D. Cloete's Recipe.) iHgredienis. 1 quart of Cream or Milk. 8 teaspoonfuls of Maiien^ 12 oz. of Sugar
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