Strawberry Cream

Ingredients

• 1 pint of fresh strawberries
• half an ounce of castor sugar
• three-quarters of an ounce of the best gelatine
• the juice of one lemon
• half a pint of good cream
• two ounces of castor sugar

Method

1. 1

   Prepare strawberries by removing bad ones and stalks, then sprinkle with sugar.

2. 2

   Pass through a sieve to extract juice.

3. 3

   Soak gelatine in cold water, then melt.

4. 4

   Mix melted gelatine with sugar and lemon juice, then combine with strawberries.

5. 5

   Whip cream and fold into the mixture.

6. 6

   Pour into a mould and chill until set.

7. 7

   Serve by dipping the mould in boiling water and turning out.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 140. The excerpt below is the record exactly as published.

Strawberry Cream. 371 CREAMS. Lesson No. 2. STRAWBERRY CREAM. Average cost of " Strawberry Cream " {about one pint). INGREDIENTS. J# d% 1 pint of fresh strawberries o 6 z\ ozs. of castor sugar o of f "of an oz. of the best gelatine o 2.\ The juice of one lemon o i£ \ pint of good cream i 3 ^ it Time required, abotit half an hour. Now we will show you how to make a Strawberry Cream. 1. We take a pint of fresh strawberries, and put them on a board. 2. We must pick them over, and put aside any that are not quite good. 3. We must stalk them, and put them in a basin. 4. We sprinkle over them half an ounce of white castor sugary which will help to draw out the juice. 5. We take a silk sieve and place it over a basin. N.B.*— A hair sieve could be used instead. 6. We pass the fruit through the sieve with a wooden spoon. 7. We put three-quarters of an ounce of the best gelatine into a small stewpan, with two tablespoonsful of cold water, to soak and to swell. 8. We then put the stewpan on the fire, and stir the gelatine until it is quite melted. 9. We add two ounces of castor sugar, and squeeze the juice of one lemon through a strainer into the stewpan. A A 2 372 Natioival Training School for Cookery. 10. We pour this mixture through a strainer, and stir it into the strawberries in the basin, and mix them well together. 11. We pour half a pint of good cream

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