Iced Strawberry Cream

Ingredients

• two pounds of ripe strawberries
• ten ounces of pounded sugar
• a quart of cream
• the strained juice of a lemon
• a few drops of prepared cochineal
• half a pint of whipped double cream

Method

1. 1

   Pick strawberries and rub them through a sieve into a basin.

2. 2

   Add sugar, cream, and lemon juice; mix well.

3. 3

   Strain into the freezer set in ice.

4. 4

   Add cochineal for color.

5. 5

   When partly set, mix in whipped cream and finish freezing.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 189. The excerpt below is the record exactly as published.

ten ounces of pounded sugar, stir the lot with a wooden spoon ; add the coffee cream, stir over the fire without boiling until the eggs thicken and coat the spoon ; then strain the cream, and finish the freezing as directed in No. S71. 873. ICED STBAWBEBB7 CBEAH. Pick two pounds of ripe strawberries and rub them through a tammy or Rilk sieve into a basin ; add to this I-^ ' PRACTICAL HOUSEHOLD COOKERY. 429 pur^e ten ounces of pounded sugar, a quart of cream, and the strained juice of a lemon; mix the lot well together with a wooden spoon, strain it through a silk sieve into the freezer, properly set in ioe (see No. 868) ; add a few drops of prepared cochineal to give the cream a pink tinge ; work the contents with the spaddle, and when partly set^ mix in half a pint of whipped double cream

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