Strawberry Croquante
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
Nutrition per serving
1984Calories
119 gProtein
274 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1984 kcal
Protein119 g
Carbohydrates274 g
Fiber0.2 g
Sugars258 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium309 mg
Potassium446 mg
Calcium317 mg
Iron2.2 mg
Magnesium58 mg
Phosphorus267 mg
Zinc1.1 mg
Copper2.9 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C73 mg
Vitamin A443 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate48 mcg
Choline91 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.
STRAWBERRY CROQUANTE Decorate a mould with strawberries. They should be dipped in melted jelly and ar- ranged closely together around the bottom and sides of the mould; set away on ice. Mix the Gelatine with the boiling water, add sugar and dissolve. Strain into a basin, add the strawberry juice, and, when cool, fold in the whipped cream. Pour into the decorated mould, set away to stiffen, and turn out when set. Garnish with chopped strawberry jelly
Cook this with the app: pantry check, scaling, and the assistant.