Fruit Sweet

Ingredients

• a pint of cream
• three eggs, whisked well
• six stale sponge cakes, crumbled
• six tablespoonfuls of the syrup of preserved strawberries
• three ounces of sifted sugar
• three ounces of ground almonds

Method

1. 1

   Whisk cream with eggs, sponge cakes, syrup, sugar, and almonds until thick.

2. 2

   Butter a mould, pour in half the mixture, add a layer of strawberries, and fill with the remaining mixture.

3. 3

   Bake until golden yellow.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 85. The excerpt below is the record exactly as published.

FRUIT SWEET PUT one bottle of raspberries (strawberries, red currants or cherries, or any other bottled or fresh fruit) with enough sugar to sweeten, and boil for half an hour. Then strain all the syrup through a muslin ; put on to boil again, and mix with it two tablespoonfuls of rice flour ; let this boil until clear and as thick as cream ; then strain into a silver or china souffle dish, and serve cold with whipped or iced cream. % A FRUIT SALAD IN GLASSES PUT into small tumblers, or goblet glasses, layers of strawberries, thin slices of bananas and stoneless cherries. Pour into each glass a tablespoonful of the following mixture : — Half a gill of syrup, the juice of one lemon, strained, one liqueur glass of Maraschino and one 272 SWEETS AND PUDDINGS liqueur glass of cognac brandy. Mix the remainder with a gill or more of sweet, clear jelly ; divide this into equal parts, and pour over the fruit in the glasses. Keep on ice until required for table. A few fancy gateaux or Genoese fingers should be handed round with this dish. '« A FRUIT SALAD FT1HIS delicious and ever-welcome dish is made by slicing various kinds of fruit, fresh or pre- served, such as peaches, apricots, bananas, pine- apple, oranges, etc. Arrange the fruit in layers in a salad bowl or deep glass dish ; sprinkle each layer of fruit with castor sugar and pour over a quarter to half a pint of sherry or Madeira, accord- ing to the quantity of fruit used, also a small quantity of plain syrup. Place the bowl on ice for about two hours. Just before serving, add a small glass of liqueur — such as Kirschwasser, Cura§oa, Benedictine or Chartreuse. 273 THE DUDLEY RECIPES A FRUIT SWEET TNTO a pint of cream whisk well three eggs, six stale sponge cakes, crumbled, six tablespoon- fuls of the syrup of preserved strawberries, three ounces of sifted sugar and three ounces of ground almonds

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