Strawberry Moulds

Ingredients

• £ pint of water
• 2 eggs whisked
• 1 lb. of strawberries
• 1 tablespoonful Maraschino (optional)
• i oz. castor sugar
• 2 ozs. loaf sugar
• 1 pint of jelly (lemon or wine jelly)
• £ oz. gelatine
• a few drops of cochineal

Method

1. 1

   Mask some fancy dariole moulds with jelly; when partly set, garnish with strawberries, coat with half-set jelly, and place it on ice till set.

2. 2

   Pick the remaining strawberries, crush, and then rub through a fine wire sieve.

3. 3

   Make a syrup of the loaf sugar and a gill of cold water.

4. 4

   Then place the fruit pulp, syrup, whisked eggs, and Maraschino in a bowl, and whisk over a saucepan of boiling water.

5. 5

   Soak the gelatine, and dissolve gently over the gas; then strain into the pulp and keep stirring over the hot water until the mixture thickens; add the cochineal, then take off and beat for a short time over the crushed ice.

6. 6

   When beginning to set, fill up the moulds and set by until firm.

7. 7

   Turn out on to a cold dish and garnish with chopped or whipped jelly.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 88. The excerpt below is the record exactly as published.

Strawberry Moulds. — Ingredients : £ pint of water, 2 eggs whisked, 1 lb. of strawberries, 1 table- THE HOUSEHOLD 160 spoonful Maraschino (optional), i oz. castor sugar, 2 ozs. loaf sugar, 1 pint of jelly (lemon or wine jelly), £ oz. gelatine, and a few drops of cochineal

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