Strawberry Shape, No. 1. (“Pain de Fraises.”)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Pass a pint of fresh ripe strawberries through a fine hair sieve into a basin.
  2. Stir in 1 oz of melted gelatine and 2 ozs of sugar.
  3. If necessary, colour with a few drops of cochineal.
  4. Keep stirring until the mixture is cold.
  5. Pour into a hollow mould.
  6. Fill the centre with plain cream ice, topped with a few very ripe scarlet strawberries, or fill the centre with whipped cream that has been flavoured and sweetened.
  7. Keep it cool, or put into ice until wanted.
Original Text
Strawberry Shape, No. 1. (“Pain de Fraises.” (Mrs. Jameson, Auchtertorlie, 1876.) Take a pt. of fresh ripe strawberries, pass them through a fine hair sieve into a basin. Have ready melted 1 oz, gelatine and 2 ozs. sugar; stir it into the strawberries—ifnecessary, colour with a few drops of cochineal. Keep on stirring till it is cold, then pour into a hollow mould, and fill centre with plain cream ice with a fewvery ripe scarlet strawberries at top of ice, or fill centre with whipped cream, flavoured and sweetened. Keep it cool, or put into ice till wanted. This does with many other fruits and ices (with melon, for instance).
Notes
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