Raspberry or Strawberry Cream

Ingredients

• 1 quart of raspberries
• 1 pint of milk
• 1 pint of double cream
• 1 oz. gelatine
• ½ lb. castor sugar

Method

1. 1

   Bruise the fruit with a wooden spoon and sprinkle most of the sugar over it.

2. 2

   Leave it to stand for twelve hours, then strain the fruit through a hair sieve.

3. 3

   Soak the gelatine for half an hour in the milk, and boil it till clear and add the rest of the sugar.

4. 4

   Stir the cream in gradually, and when it is cold add the puree of strawberries or raspberries and put the mixture into a mould that has been rinsed in cold water.

5. 5

   Set in a cool place till next day.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 79. The excerpt below is the record exactly as published.

Raspberry or Strawberry Cream. — 1 quart of raspberries, 1 pint of milk, 1 pint of double cream, 1 oz. gelatine, | lb. castor sugar

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