Strawberry Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Turn mould to encourage jelly to flow evenly and set gradually.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 328. The excerpt below is the record exactly as published.
Strawberry Cream. — This answers equally well for cur- rants or raspberries. After removing the stalks weigh the ripe fruit carefully, so as to see that you have exactly a pound. Pass the fruit through a hair sieve into a bowl, and when through dust in five ounces of castor sugar. Dissolve the gelatine in a gill of milk
Cook this with the app: pantry check, scaling, and the assistant.