Gelee an Fraises (Strawberry Jelly)

Ingredients

• half a pound of small red strawberries
• a pint of syrup
• two ounces of soaked gelatine
• one pint of water
• the juice of a lemon

Method

1. 1

   Pick and pulp the strawberries, put them in an earthen pan.

2. 2

   Pour over a pint of syrup made with half a pound of sugar and a pint of water after the first heat is off, cover with strawberry leaves, and let stand for an hour.

3. 3

   Put gelatine into a stewpan; add water, lemon juice, and strained strawberry syrup; clarify with egg whites, strain until transparent.

4. 4

   Mask a mould with a little jelly on ice, ornament with large ripe strawberries, and fill the mould with jelly when cold enough to set the strawberries.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 465. The excerpt below is the record exactly as published.

elee an Fraises ( Strawberry Jelly). — Pick half a pound of small red strawberries, pulp them a little, and put them in an earthen pan. Have ready a pint of syrup (made with half a pound of sugar and a pint of water), pour it over the fruit after the first heat is off, cover with strawberry-leaves, and let it stand for an hour. Put two ounces of soaked gelatine into a stewpan ; add one pint of water, the juice of a lemon

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