Fruit Cream

Ingredients

• Half a box of gelatine
• one pint of milk
• one pint of very ripe strawberries or raspberries
• yolks of two eggs
• half a cupful of fine sugar
• half a pint of cream

Method

1. 1

   Soak the gelatine in half a cupful of cold water.

2. 2

   Rub through a colander the pulp and juice of the berries.

3. 3

   Heat the milk in a double boiler, put in the sugar and soaked gelatine, and stir until dissolved.

4. 4

   Beat the yolks of the eggs light, add carefully to the milk and gelatine, and take at once from the fire.

5. 5

   When partially cool, put with it the fruit pulp and juice, stir in the whipped cream lightly, and turn into a mould wet with cold water.

6. 6

   Leave it in a cool place until firm, and put on the ice for an hour or two before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 97. The excerpt below is the record exactly as published.

Fruit Cream. — Half a box of gela- tine, one pint of milk, one pint of very ripe strawberries or raspberries, yolks of two eggs, half a cupful of fine sugar, half a pint of cream, whipped stiff. Soak the gelatine in half a cupful of cold water. Rub through a colander the pulp and juice of the berries. Heat the milk in a double boiler, put in the sugar and soaked gelatine, and stir until dissolved. Beat the yolks of the eggs light, add carefully to the milk and gelatine, and take at once from the fire. When partially cool, put with it the fruit pulp and juice, stir in the whipped cream lightly, and turn into a mould wet with cold water. Leave it in a cool place until firm, and put on the ice for an hour or two before serving. When berries cannot be obtained, peaches or apri- cots may be used, and if not tender enough to rub through a colander they may be stewed long enough to soften them. Iced Jelly Cream. — Fill a bowl with gelatine jelly, colored pink ; set on ice to harden. When solid, scoop out the centre with a spoon, leaving a shell of jelly about an inch thick. Dissolve a table-spoonful of gelatine in a little milk. Let cool ; add to it a pint of thick cream, sweeten, flavor with vanilla, whip until stiff, turn into a small freezer and half freeze. Take up carefully, fill the jelly-mould with it, cover securely, and pack in ice and salt for four hours before serving. Italian Cream. — Soak half a box of gelatine

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