M. of Strawberries à la Crème

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

a pint of fresh strawberry pulp ↝ Strawberries, raw [Fruits and Fruit Juices]
4oz. caster sugar ↝ Sugar, NFS [Sugars and honey]
a pint of rich custard ↝ Custard [Pudding]
1oz. of leaf gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]
half a pint of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

serving

whipped cream, sweetened and flavoured with maraschino ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pound or so of Alpine strawberries, or ordinary ones halved ↝ Strawberries, raw [Fruits and Fruit Juices]

Instructions (6)

Mix a pint of fresh strawberry pulp with 4oz. caster sugar.
Stir into this a pint of rich custard in which you have previously dissolved 1oz. of leaf gelatine.
Lastly, stir in half a pint of stiffly whipped cream.
Mould and ice as usual.
Serve with whipped cream, sweetened and flavoured with maraschino, into which you have lightly stirred half a pound or so of Alpine strawberries, or ordinary ones halved.

Freezer note

If you have a freezer, this cream is nicest frozen.

Original Text · last edited 4 days ago

M. of Strawberries à la Crème.— Mix a pint of fresh
strawberry pulp with 4oz. caster sugar, then stir
into this a pint of rich custard in which you have
previously dissolved 1oz. of leaf gelatine, and, lastly,
half a pint of stiffly whipped cream; mould and ice as
usual. Serve with whipped cream, sweetened and
flavoured with maraschino, into which you have
lightly stirred half a pound or so of Alpine straw-
berries, or ordinary ones halved. Of course, if you
have a freezer, this cream is nicest frozen,

Notes

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