Strawberry Ices

Ingredients

• oz. COX’S INSTANT POWDERED GELATINE
• gill hot water
• 3 ozs. castor sugar
• pint thick cream
• Whites of 2 eggs stiffly whisked
• pint ripe strawberries
• gill whipping cream
• and castor sugar to sweeten
• Carmine to colour

Method

1. 1

   Rub the strawberries through a hair sieve.

2. 2

   Add the sugar and the Gelatine dissolved in the hot water.

3. 3

   Half whip the cream, and add the strawberry mixture to it.

4. 4

   Colour with a few drops of carmine.

5. 5

   When cool, fold in the stiffly beaten whites of 2 eggs.

6. 6

   Freeze and serve with fresh berries and whipped sweetened cream as decoration.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 44. The excerpt below is the record exactly as published.

STRAWBERRY ICES. Seven to eight persons oz. COX’S INSTANT POWDERED GELATINE gill hot water 3 ozs. castor sugar pint thick cream Whites of 2 eggs stiffly whisked pint ripe strawberries Carmine to colour gill whipping cream and castor sugar to sweeten

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