Tetites Jionibes de Fraises a la Moderne

Ingredients

• ½ lb. small ripe but firm strawberries
• 1 pint toine jelly
• 1 glass maraschino
• 1 gill double cream
• liquid carmine
• angelica

Method

1. 1

   Line bomb-shaped moulds with jelly coloured with carmine.

2. 2

   Cut small strawberries into slices and place around the moulds.

3. 3

   Boil the remainder of the jelly, pour into a basin, cool, then add cream, liqueur, and fruit.

4. 4

   Mix and fill the mould.

5. 5

   Keep on ice until serving.

6. 6

   Unmould, garnish with strawberries and chopped jelly, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 469. The excerpt below is the record exactly as published.

Tetites Jionibes de Fraises a la Moderne.—\ lb. small ripe but firm strawberries, 1 pint toine jelly, 1 glass mara- schino, 1 gill double cream, liquid carmine, angelica. Line a number of bomb-shaped moulds with jelly previously coloured with a few drops of carmine. Cut some of the smallest strawberries into slices ; put a small piece of angelica in the end of each half to form the stalks. Place them neatly around the sides of the ’mould, so as to line them completely, and put on the ice to set. Cut the remainder of fruit into dice or slices. Boil remainder of jelly, slightly coloured, for a few minutes, to reduce its quantity. Pour into a' basin, stir over the ice to cool, then add the cream, liqueur, and fruit. Mix all carefully over the ice ; fill the centre of the mould. Keep on the ice till required for serving. Unmould, dish up, garnish with a few nice strawberries and chopped jelly, and serve. 1725. Fetits Pains de Fraises (. Little Strawberry Moulds). — 1 punnet of strawberries, 1 pint wine jelly, £ glass maraschino

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