Strawberry Cream

Ingredients

• one pound of strawberries
• half a pound of pounded sugar
• the juice of a lemon
• one ounce and a half of gelatine
• a pint and a half of double cream

Method

1. 1

   Prepare strawberries and strain through a sieve.

2. 2

   Mix with sugar and lemon juice.

3. 3

   Dissolve gelatine in water, strain into strawberry pulp.

4. 4

   Whisk cream and fold in.

5. 5

   Serve as for vanilla cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 187. The excerpt below is the record exactly as published.

one ounce and a half of gelatine, previously steeped in cold water for a quarter of an hour; drain and mix it with the hot cream, the heat of which will he sufficient to melt it. When this is done, strain the whole through a pointed strainer into a basin ; put this on about six pounds of broken rough ice, and stir all the time till the contents begin to set ; then whip a pint of double cream, remove the basin from the ice, and mix in the whipped cream lightly. Pour the mixture into a three-pint mould and return it to the broken ice; cover the mould with a stewpan-cover, with ice on the top, and let it remain thus in a cool place for about an hour and a half; then when wanted, dip the mould entirely into a basin of water as hot as the hand can bear, take it out quickly and wipe the top of the cream with a clean cloth, then put a dish over the mould ; reverse and remove it, and serve. 868. VANILLA BAVAROIS CREAM. Put half a stick of vanilla in a stewpan with one pint of boiling cream; cover the pan and let it steep for a couple of hours. Break eight yolks of eggs in a stewpan, mix in half a pound of pounded sugar and the vanilla cream when ready; stir these over the fire until the custard coats the spoon, without boiling; then add one ounce and three-quarters of drained gelatine, previously steeped in cold water for fifteen minutes ; stir till melted, and strain the lot through a pointed strainer into a basin ; put this on broken ice and stir the contents until it begins to set, then mix in lightly one pint and a half of whipped 4?4 PRACnCAL HOUSEHOIJ> COOKERY. «3^Ai>>je creaoL Ful a aoald with the ■uztare, put it in titf: wt, tgmtr the bmmM with the lid of a rtewpan with iee on tk«s; top^ and after two faoan the cnaai will be set, and earn be Utmed out of the iMMild in the ttj^ foruMiUE:. and 85C ^HIOOIATB BATABOB CKEAK. This eream is made in the aune wa j as the abore, menfy rahitttating a quarter of a pound of dioocJate in«t4«d of ▼anilla to the boiling 805. STRAWBERRT CBEAHL Pidc the stalks off one pound of strawberries and rob the fruit through a silk sieve or tammy into a basin ; mix in half a pound of pounded sogar and the juice of a lemon ; steep one ounce and a half of gelatine for fifteen minutes in cold water, dissolve it in a small stewpan on the fire with a little water, and strain it through a pointed strainer into the strawberrj pulp. Whisk a pint and a half of dr/uble crea

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