Fetits Pains de Fraises (Little Strawberry Moulds)

Ingredients

• 1 punnet of strawberries
• 1 pint wine jelly
• ½ glass maraschino
• ½ oz. French leaf gelatine
• 2 eggs
• 1 oz. caster sugar
• 2 oz. loaf sugar
• angelica

Method

1. 1

   Dissolve some jelly, mask dariole moulds with jelly, garnish with strawberries and angelica, and put on ice.

2. 2

   Beat eggs, crush remaining strawberries, and make syrup with loaf sugar.

3. 3

   Mix fruit pulp, syrup, eggs, and maraschino in a bowl over boiling water.

4. 4

   Dissolve gelatine, strain into pulp, and fill moulds.

5. 5

   Set on ice, immerse in tepid water to unmould, and garnish with chopped wine jelly and glace cherries.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 469. The excerpt below is the record exactly as published.

tits Pains de Fraises (. Little Strawberry Moulds). — 1 punnet of strawberries, 1 pint wine jelly, £ glass maraschino, £ oz. French leaf gelatine, 2 eggs, 1 oz. caster sugar, 2 oz. loaf sugar, angelica

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