Strawberry Cream

Ingredients

• one pint for half a pint of cream
• half a pint of cream
• two good tablespoonfuls of jelly
• an ounce of gelatine
• a cupful of milk
• an ounce of sugar
• the yolks of three eggs
• the white of one egg
• a little lemon-juice

Method

1. 1

   Soak gelatine in milk for an hour.

2. 2

   Dissolve jelly with sugar, add gelatine.

3. 3

   Whisk cream until thick, then mix with fruit.

4. 4

   Pour into a scalded mould and chill until stiff.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 247. The excerpt below is the record exactly as published.

Strawberry Cream for supper to-morrow night. This can be made either with fresh fruit (one pint for half a pint of cream) or with jelly (two good table- spoonfuls to half a pint of cream). The same recipe may be followed in making creams of other fruit, such as raspberries, red currants, apricots, &c. Fresh fruit should have sugar sprinkled over it for an hour or two to make the juice flow freely, and if it is at all hard it should be gently stewed. When jelly is used instead of fresh fruit a little lemon-juice should be added. Soak an ounce of gelatine in a cupful of milk for an hour. Dissolve the jelly, boil it with an ounce of sugar, and put the gelatine with it, Put the half pint of cream in a bowl. Whisk it in a cool place till it begins to thicken, then stop whisking it immediately, or it will curdle. Put the whipped cream with the fruit, and stir the mixture lightly together. Scald a mould with hot water, then rinse it out with cold water. Pour the mixture into it, and put it in a cool place or upon ice till stiff. When fresh fruit is used it should be rubbed through a hair sieve, and the pulp only should be taken. If liked, custard can be substituted for the fruit juice, and so Italian Cream can be made. For the custard half a pint of milk, the yolks of three and the white of one egg

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