Creme a la Praise

Ingredients

• 2 tablespoons of softened gelatin
• 1/2 cup of boiling water
• 1/2 cup of boiling sirup from DEL MONTE Canned Strawberries
• 1 unbeaten egg white
• 1 cup of thin cream
• 1/2 cup (1/2 can) of the berries, drained

Method

1. 1

   Dissolve gelatin in boiling water and sirup.

2. 2

   Set aside until thickened.

3. 3

   Beat egg white with cream, fold into mixture, add berries, pour into dish, and chill.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 108. The excerpt below is the record exactly as published.

with 1/2 cup of sirup from DEL MONTE Canned Strawberries and 2 tablespoons of corn sirup. Add to 2 cups of hot water and cook in the double boiler until clear. Add the juice of 1 lemon and pour into individual wet molds. When firm serve with as many of the berries as desired. FROZEN STRAWBERRIES— Mix 1 can of DEL MONTE Canned Straw- berries, V4, cup of com sirup, the juice of 1 lemon, and freeze. CREME A LA PRAISE— Dissolve 2 tablespoons of softened gelatin in V2 cup each of boiling water and boiling sirup from DEL MONTE Canned Strawberries. Set aside until slightly thickened. Add 1 unbeaten egg white to 1 cup of thin cream and beat until thick. Fold into the thickened strawberry mixture, add % cup {V2 can) of the berries, drained, pour into a serving dish and chill. STEAMED BLACKBERRY PUDDING— Mix 11/2 cups of crumbs, 2 teaspoons of baking powder, V2 teaspoon each of salt and cinnamon; % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of the sirup, and 1 well beaten egg. Pour into a greased mold and steam for 2 hours. Serve with the remaining sirup heated. BLACKBERRY BLANC MANGE— Heat 1 cup of sirup from a can of DEL MONTE Canned Blackberries and % cup of water. Moisten 5 tablespoons of cornstarch with V2 cup of cold water, add to the heated mixture and cook in the double boiler until clear and transparent. Pour into serving dish and serve with cream or milk. BLACKBERRY FROTH— Boil % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of sirup, and 1 cup of hot water for 5 minutes. Rub through a strainer onto 1 tablespoon of softened gelatin, stir over hot water until gelatin dissolves and set aside until slightly thickened. Beat until foamy and fold in 1 stiffly beaten egg white and pour into serving dish. When firm serve with a custard sauce made from the egg yolk, 1 tablespoon of com sirup, % cup of milk, and ^ teaspoon of vanilla. LOGANBERRY TAPIOCA— Bring to the boiling point % cup each of wat^ and sirup from DEL MONTE Canned Loganberries with % cup each of com sirup and minute tapioca, cook in double boiler until clear and transparent. Arrange % cup (V2 can) of the berries in a serving dish, pour the tapioca over it and chill. ENGLISH LOGANBERRY PUDDING— Spread 6 slices of stale bread with butter or butter substitute, place one-half in the bottom of a well greased mold, put % cup {V2 can) of 'DEL MONTE Canned Loganberries in a layer over this and place the remainder of bread on top. Pour 1 cup of the sirup over all, place a weight on top and stand in a cold place for 12 hours. Turn out in a mold and serve with cream if desired. LOGANBERRIES WITH RICE— Boil y2,cup of rice, 1 cup of boiling water,

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