Strawberry Jelly

Ingredients

• 2 qts. of nice, ripe strawberries
• 8 layers or % package of red gelatine
• % lb. of sugar
• Juice of 2 lemons
• 2 tsps. of vanilla
• 1 pt. of water

Method

1. 1

   Crush strawberries, mix with water, sugar, and lemon juice, and cook over a slow fire for 10 minutes.

2. 2

   Strain through a fine sieve.

3. 3

   Dissolve gelatine in the juice and strain again.

4. 4

   Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 125. The excerpt below is the record exactly as published.

STRAWBERRY JELLY. Quantity for 6 Persons. 2 qts. of nice, ripe strawberries 8 layers or % package of red % lb. of sugar gelatine Juice of 2 lemons 2 tsps. of vanilla 1 pt. of water Preparation: The strawberries are crushed, water, sugar, lemon juice mixed in and cooked over a slow fire for 10 min- utes, then strained through a fine sieve. The gelatine is dis- solved in this juice and the whole strained again. Fill into a mold, place on ice to stiffen, then turn out and garnish with strawberries and whipped cream. No. 72— ORANGE GELATINE. Quantity for 6 Persons. 1 pt. of cream 6 layers or % package of white Grated rind of 1 orange gelatine Juice of 3 oranges % lb. of sugar Preparation: Cream, grated orange rind and juice, sugar and gelatine are mixed well and cooked 1/4 hour, stirring con- stantly, then strained through a fine sieve. Oil a mold, put in the jelly and place on ice or prepare the day before serving. Turn out on a platter or glass dish. — 265 — No. 73— ARRACK CREAM WITH WHIPPED CREAM. Quantity for 6 Persons. 6 yolks of eggs % cup of warm water % lb. of sugar 6 tbsps. of arrack 5 layers or % package of red 1 pt. of whipped cream gelatine Preparation: Yolks of eggs and sugar are whipped ^ hour. The gelatine is dissolved in warm water and strained, then mixed with the yolks of eggs and sugar, arrack and lastly the whipped cream. This is filled into a gla§s dish and set to stiffen. No. 74^STRAWBERRY CREAM. Quantity for 6 Persons. 1 qt. of preserved strawberries, 5 layers or % package of white or 2 qts. of fresh ones gelatine % lb. of sugar % cup of warm juice 1 tsp. of vanilla 1 pt. of whipped cream 12 lady fingers Preparation: The juice is drained from the strawberries and strained to remove the seeds. The gelatine is dissolved in % cup of the juice and mixed with strawberries, vanilla, sugar and whipped cream. Oil a mold, strew with sugar, put in a layer of lady fingers, then the cream on top of the lady fingers, place on ice to harden, turn it out and serve with strawberry juice. Remarks: If you take fresh strawberries, use more sugar. No. 75— RASPBERRY CREAM. Quantity for 6 Persons. Ingredients and preparation are the same as given undfer No. 74, Strawberry Cream. If you use fresh raspberries, you need 2 pts. No. 76— PINEAPPLE CREAM. Quantity for 6 Persons. 1 pt. of preserved pineapple 6 layers or Vz package of white % cup of sugar gelatine 1 tsp. of vanilla 1 pt. whipped cream Preparation: The juice from the pineapple is drained off and warmed, the gelatine dissolved in some of it and strained through a fine sieve. Sugar and vanilla are stirred in and the pineapple cut up into small pieces. Lastly add the whipped cream which has been drained on a sieve. Oil a mold, strew in a little sugar, fill in the cream and place on ice or prepare the day before serving. Turn out on a platter. — 266 — "No. 77— VANILLA CREAM. Quantity for 6 Persons. % pt. of milk 5 layers or % package of gelatine 3

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