Fruit Cream

Ingredients

• 1 pint of the juice of any fruit
• 1 oz. gelatine
• f lb. castor sugar
• 1 pint cream (or milk)

Method

1. 1

   Dissolve the gelatine in a very little water.

2. 2

   Stew the fruit gently till the juice is extracted, and then strain it and leave till cold.

3. 3

   Add the gelatine to the fruit juice, and let it soak for half an hour.

4. 4

   Then add the sugar and boil till the syrup looks clear, and stir in gradually the cream (cold).

5. 5

   Rinse a mould in cold water and pour in the fruit cream and set it aside to get cold, and turn it out.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 71. The excerpt below is the record exactly as published.

Fruit Cream. — 1 pint of the juice of any fruit, 1 oz. gelatine, f lb. castor sugar, 1 pint cream (or milk)

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