Strawberry Jelly (Ge/ee de Fraises)

Ingredients

• one quart strawberries
• three cups water
• one cup sugar
• one small package of Cox’s gelatine
• two tablespoons brandy

Method

1. 1

   Pick and wash strawberries, simmer with water and sugar for 15 minutes, skim until clear, drain some juice.

2. 2

   If too sweet, add lemon juice.

3. 3

   Mix juice with gelatine (cold), let sit for 10 minutes, heat until dissolved, boil, skim, strain, add brandy.

4. 4

   Pour into mould, chill until cold.

5. 5

   Dip in lukewarm water to serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 487. The excerpt below is the record exactly as published.

two tablespoons brandy. Pour up in a fancy mould, put on ice, leave until cold. Dip in lukewarm water; turn out on a cold platter. Serve with whipped cream or cold custard sauce. The rhubarb can be used for stewed fruit, pies, or other cold desserts. Strawberry Jelly (Ge/ee de Fraises ) Take one quart strawberries; pick and wash, put in a saucepan with three cups water and one cup sugar, let simmer about fifteen minutes — skim again and again until very clear; then drain part of the juice off. If it should be too sweet, add a little lemon juice; sometimes the strawberries are much sweeter than at other times. Take to three cups of the juice one small package of Cox’s gelatine. The juice must be cold before adding the gelatine. Leave on the table for ten minutes, then put on stove, stir until the gelatine has dissolved, let come to a quick boil, skim well. Strain through a wet thin cotton flannel; add two tablespoons brandy. Pour up in a fancy mould, put on ice, leave until cold. When ready to serve, dip in lukewarm water, turn out on a cold AMERICAN COOK BOOK platter, serve with whipped cream in the centre and around with any kind of cake. This is also delicious for different kinds of fancy desserts as the many recipes will show. Strawberry Jelly (Ge/ee de Fraises ) a la Ericsson Hammond Make the jelly [see recipe: Strawberry Jelly]. Put a fancy ring mould on ice, glaze with lemon jelly [see recipe: Lemon Jelly], decorate with whipped cream that contains some Cox’s gelatine — colored pink, green, and part left white — glaze again. To one cup of the strawberries that have been left from the jelly add four tablespoons dissolved Cox’s gelatine; put a layer of the strawberries in the mould on top of the decoration; when settled, put a layer of cold strawberry jelly on top; when that is settled, a layer of the strawberries, and so on until the mould is full; put on ice, leave until cold. Dip in lukewarm water, turn out on a cold platter with whipped cream in the centre and all around. Garnish with spun sugar if at hand. Serve with any kind of cake. Raspberry Jelly (Ge/ee de Framboises) Is made in the same way [see recipe: Strawberry Jelly]. Wine Jelly (Ge/ee ail Vin) Put one large package Cox’s gelatine in a saucepan with two and a half cups water, half cup sugar, and the juice of a half lemon; stand on the table ten minutes, put on stove, stir until dissolved, let come to a quick boil, then add one cup good sherry. Pour up in a fancy ring mould; leave on ice until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and around. This jelly can be decorated in many different ways, according to taste. Can also be used for different kinds of cold desserts and glazing of moulds. Coffee Jelly (Ge/ee au Cafe) Put one cup ground coffee in a coffee pot; add white of one egg and one cup cold water, mix well, put on stove to draw about fifteen minutes, pour on three cups boiling water, let simmer for five minutes (take care not to let it boil), then drain up. This coffee is very clear and need not to be strained through any strainer if cooked in this way. Take three cups of it, add one large package Cox’s gelatine that has been dissolved in one cup cold water, add THE SWEDISH, FRENCH, three-quarters cup sugar, put on stove, let come to a boil (stir during the time of boiling), skim well. Strain through a wet jelly bag, pour in a fancy mould, put on ice, leave until ready to serve. Dip in lukewarm water, turn out on a cold platter, serve with whipped cream in the centre and all around. Garnish with spun sugar. This mould can be decorated with different colored creams. Mint Jelly {Gelee de Merit he) Take four bunches of mint, wash well, put the stems on stove in two cups water, one cup sugar

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