Strawberry or Raspberry Cream

Ingredients

• Sufficient fruit to make 1 pint of juice
• 1 cup powdered sugar
• 1 oz. gelatine
• h cup boiling water
• 1 pint cream

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Mash fruit and mix with sugar until dissolved, then strain.

3. 3

   Dissolve gelatine in boiling water and mix with fruit juice while beating until it begins to set.

4. 4

   Stir in whipped cream and pour into a mould.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 24. The excerpt below is the record exactly as published.

Strawberry or Raspberry Cream Sufficient fruit to make 1 pint of juice 1 cup powdered sugar l oz. gelatine h cup boiling water 1 pint cream Soak the gelatine in a little cold water. Mash the fruit and mix the sugar with it. When the sugar has dissolved rub through a fine sieve. Dissolve the gelatine in the boiling water. Strain slowly over the fruit juice, beating it rapidly while doing so, until the mixture begins to set. Stir in the whipped cream (see p. 3) and pour into a porcelain mould. Instead of fresh fruit the contents of a tin of apricots or peaches mashed, or a grated tinned pine apple, can be used. Cold Puddings Charlotte Russe Chocolate Blanc-Mange „ Meringue Cornflour Pudding . Cream Whip Danish Pudding Ginger Pudding- Gooseberry Fool Lemon Souffle Marrons a la Celestine Meringues . Milk Jelly . Mousse aux fruits Givres Orange Charlotte . Pain aux Fruits Pine Apple Meringue Pines on Horseback Queen of Puddings Spanish Cream Strawberry Sponge King’s Souffle PAGE no no in in 112 112 113 113 114 114 115 116 116 117 117 118 118 119 120 120 121 109 Charlotte Russe 5 oz. gelatine

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