Strawberry Custard

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• # pint milk
• 1 gill cream
• 3 yolks of eggs
• Kirsch or vanilla essence
• 4 lb. small strawberries

Method

1. 1

   Make a custard with the eggs and milk.

2. 2

   Sweeten and flavour with kirsch or vanilla.

3. 3

   When cool, add the Gelatine dissolved in the hot water.

4. 4

   Half whisk the cream, and add the cool custard to it.

5. 5

   Pour into a mould with alternate layers of strawberries.

6. 6

   When set, turn out and serve with a sauce of strawberry syrup flavoured with kirsch or vanilla, and coloured with a few drops of carmine.

7. 7

   The sauce may be hot or cold, but, if hot, is served in a separate dish.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.

STRAWBERRY CUSTARD. Six to eight persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 gill hot water # pint milk 1 gill cream 3 yolks of eggs Kirsch or vanilla essence Sugar 4 lb. small strawberries

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