Strawberry Cream

Ingredients

• 1 qt. of preserved strawberries
• 5 layers or % package of white gelatine
• % lb. of sugar
• 1 tsp. of vanilla
• % cup of warm juice
• 1 pt. of whipped cream
• 12 lady fingers

Method

1. 1

   Drain juice from strawberries and strain to remove seeds.

2. 2

   Dissolve gelatine in 0.5 cup of juice and mix with strawberries, vanilla, sugar, and whipped cream.

3. 3

   Oil a mold, strew with sugar, layer lady fingers, then cream, place on ice to harden, turn out and serve with strawberry juice.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 125. The excerpt below is the record exactly as published.

STRAWBERRY CREAM. Quantity for 6 Persons. 1 qt. of preserved strawberries, 5 layers or % package of white or 2 qts. of fresh ones gelatine % lb. of sugar % cup of warm juice 1 tsp. of vanilla 1 pt. of whipped cream 12 lady fingers Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in % cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice. Remarks: If you take fresh strawberries, use more sugar. No. 75— RASPBERRY CREAM. Quantity for 6 Persons. Ingredients and preparation are the same as given undfer No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts. No. 76— PINEAPPLE CREAM. Quantity for 6 Persons. 1 pt. of preserved pineapple 6 layers or Vz package of white % cup of sugar gelatine 1 tsp. of vanilla 1 pt. whipped cream Preparation: The juice from the pineapple is drained off and warmed, the gelatine dissolved in some of it and strained through a fine sieve. Sugar and vanilla are stirred in and the pineapple cut up into small pieces. Lastly add the whipped cream which has been drained on a sieve. Oil a mold, strew in a little sugar, fill in the cream and place on ice or prepare the day before serving. Turn out on a platter. — 266 — "No. 77— VANILLA CREAM. Quantity for 6 Persons. % pt. of milk 5 layers or % package of gelatine 3 eggs 1 pt. of whipped cream 1 vanilla bean or 2 tbsps, of % lb. of sugar vanilla Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ^4 minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff. No. 7&— COLD APPLE CREAM. Quantity for 6 Persons. 6 apples 1 tbsp. of flour % pt. -white wine % lemon peel % lb. of sugar 1 qt. of strawberries or 1 qt. of cream 5 eggs raspberries Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ^ pt. of white wine and % lb. of sugar. When done, cool them. The cream, yolks of eggs, flour, grated lemon peel and 1/4 lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dislh. Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice. No. 79— COLD APPLE PUDDING. Quantity for 6 Persons. 12 sweet-sour apples 8 layers or % package of white Water gelatine 2 cups of white wine 1 cup of sugar Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain ; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce. Remarks : The apples may be used for apple sauce. —267 — No. 80— NECTAR. Quantity for 6 Persons. 1 qt. ol sour cream 9 layers or % package of red % lb. of sugar gelatine 1% tsps. of vanilla 4 tbsps. of rum % cup of milk Prep2iration : Sour cream, sugar, vanilla and rum are mixed well. The gelatine is dissolved in warm milk, strained and mixed with the other ingredients. Pour into a mold and set on ice to stiffen. Turn it out before serving. No. 81— CORN STARCH PUDDING. Quantity for 6 — 8 Persons. 1 qt. of milk % lb. peeled, ground almonds Scant % lb. of cern starch 1 tbsp. of vanilla % lb. of sugar 8 eggs Preparation: % qt. of milk, sugar, almonds and vanilla are mixed well and brought to boil. Then the corn starch is stirred into ^4 qt. of milk, poured into the boiling mixture and boiled 5 minutes, stirring constantly. Yolks of eggs are stirred in as soon as the pudding is taken from the fire, also the beater whites of eggs. Put into a dish to stiffen, turn it out and serve with a vanilla or wine sauce. No. 82— COLD LEMON CREAM. Quantity for 6 Persons. 6 eggs % glass white wine % lb. of sugar 5 layers or % package of white Juice and rind of 1 lemon gelatine 3 tbsps. of arrack Preparation: The yolks of eggs and sugar are stirred ^ hour, then add the grated rind and juice of 1 lemon and thf arrack. Dissolve the gelatine in warm white wine, stir unti cold and strain before mixing with the other ingredients. Adc the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter. No. 83— RUSSIAN CREAM. Quantity for 6 Persons. 6 eggs % cup of sugar 2 tbsps. of rum Preparation: Yolks of eggs and sugar are beaten for 1! minutes, add tihe rum, then the beaten whites of eggs. Serve in glass dishes. No. 84— ORANGE CREAM PREPARED COLD. Quantity for 6 Persons. 5 eggs 2 tbsps. lemon juice % lb. of sugar 4 layers or 1/3 package of white gelatin

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