Strawberries with Cream a la Clodia
From The Swedish, French, American cook book, 1918
Serves 1
Hornlets can also be filled with vanilla ice cream, garnished and decorated in the same way.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 518. The excerpt below is the record exactly as published.
Strawberries with Cream, a la Clodia Fraises a la Creme, a la Clodia Line a large timbale cup with puff paste, fill with beans or toasted corn flakes, bake. When baked, scoop out and fill with straw¬ berries. Have a hornlet made for each person, fasten with caramel all around. When ready to serve, fill with whipped cream flavored AMERICAN COOK BOOK with brandy and sweetened with sugar. Decorate each hornlet with a slice of strawberry or a small one on the top and tablespoon whipped cream in the centre. Garnish with spun sugar and a rosette of sugar on top. Hornlets can also be filled with vanilla ice cream, garnished and decorated in the same way. How to Make the Hornlets. Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder
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