Chartreuse of Strawberries

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly.
  2. For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly.
  3. Put through a fine sieve.
  4. Whip the cream.
  5. Dissolve the gelatine in a very little hot water.
  6. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time.
  7. Add the whipped cream gradually and a few drops of cochineal.
Original Text
*Chartreuse of Strawberries 2 lbs. strawberries 1 pint clear lemon jelly ¹⁄₂ pint cream Sugar ¹⁄₂ oz. gelatine Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly. For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put[Pg 102] through a fine sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal.
Notes
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