Strawberry Blancmange. — Take a
quart of clear stift' blancmange made with
isinglass or gelatine. Sweeten this, and stir
into it the juice which has been drawn from a
quart of fresh strawberries. Mix the ingre-
dients thoroughly, put the blancmange into a
damp mould, and leave it in a cool place till
set. Turn it upon a glass dish, and serve.
To draw the juice from the strawberries, piclr
them, spread them on a large flat dish, and
sprinkle over them about six table-spoonfuls of
powderC'l sugar✪ Strawberry Blancmange. Let them stand for six or
eight hours, and pour away for use the syrup
which has flowed from them.
Strawberry Cardinal. — Hull a quart of
ripe, finely-flavoured strawberries, and discard
all berries that are unsound or bruised. Sprinkle
upon them a pound of powdered and sifted
sugar, and pour over them half a bottle of
Rhino wine. Cover closely, and let them
stand in a cool place for half an hoiw. Just
before they are to be served, pour over them
the remainder of the wine, with another bottle,
either of moselle or of the same wine. Add a
bottle of seltzer✪ Strawberry Cardinal, and serve. If liked, the liquor
may be strained and bottled for use.
Strawberry Cheesecakes. — Take a
quarter of a pint of ripe, finely-flavoured straw-
berries, measured after the stalks have been
picked from them. Bruise them thoroughly
with a wooden spoon in a basin, and mix ^vith
them a heaped table-spoonful of powdered sugar
and two well-beaten eggs✪ Strawberry Cheesecakes. Line some patty-
pans with good pastry, three-parts fill them
with the mixture, and bake in a weU-heated
oven. If fresh fruit cannot be had, strawberry
jelly may be used instead, and then no sugar
wiU be required. Time to bake, ten minutes.
STB
( S)31 )
STR
Strawberry Cream.— Pick the stalks
from a pint of strawberries, sprinkle a tea-cup-
ful of powdered sugar over them, bruise them
well with a wooden spoon, and rub them
through a fine hair sieve till all the juice has
been taken from them. Dissolve an ounce and
a half of isinglass or gelatine in three-quarters
of a pint of new milk, add a pint of thick cream✪ Strawberry Cream
and the strawberrj'- juice, and simmer all gently
together over the iire for five minutes. Pour
the cream into a damp mould or into glasses,
and set it in a cool place till stiff. A few drops
of prepared cochineal may be added to improve
the colour. If liked, the juice may bo drawm
from the fruit over the tire or in the oven.
When fresh fruit cannot be obtained, half a
pint of strawberry- jam dissolved in two table-
spoonfuls of water and strained may be used
instead. Time, five minutes to simmer the
cream.
Page 1911 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Strawberry Blancmange. — Take a quart of clear stiff blancmange made with isinglass or gelatine. Sweeten this, and stir into it the juice which has been drawn from a quart of fresh strawberries. Mix the ingredients thoroughly, put the blancmange into a damp mould, and leave it in a cool place till set. Turn it upon a glass dish, and serve. To draw the juice from the strawberries, piclr them, spread them on a large flat dish, and sprinkle over them about six table-spoonfuls of powdered sugar. Let them stand for six or eight hours, and pour away for use the syrup which has flowed from them.
Strawberry Cardinal. — Hull a quart of
ripe, finely-flavoured strawberries, and discard all berries that are unsound or bruised. Sprinkle upon them a pound of powdered and sifted sugar, and pour over them half a bottle of Rhino wine. Cover closely, and let them stand in a cool place for half an hour. Just before they are to be served, pour over them the remainder of the wine, with another bottle, either of moselle or of the same wine. Add a bottle of seltzer, and serve. If liked, the liquor may be strained and bottled for use.
Strawberry Cheesecakes. — Take a
quarter of a pint of ripe, finely-flavoured strawberries, measured after the stalks have been picked from them. Bruise them thoroughly with a wooden spoon in a basin, and mix ^vith them a heaped table-spoonful of powdered sugar and two well-beaten eggs. Line some pattypans with good pastry, three-parts fill them with the mixture, and bake in a weU-heated oven. If fresh fruit cannot be had, strawberry jelly may be used instead, and then no sugar wiU be required. Time to bake, ten minutes.
STB
( S)31 )
STR
Strawberry Cream.— Pick the stalks
from a pint of strawberries, sprinkle a tea-cupful of powdered sugar over them, bruise them well with a wooden spoon, and rub them through a fine hair sieve till all the juice has been taken from them. Dissolve an ounce and a half of isinglass or gelatine in three-quarters of a pint of new milk, add a pint of thick cream and the strawberry juice, and simmer all gently together over the iire for five minutes. Pour the cream into a damp mould or into glasses, and set it in a cool place till stiff. A few drops of prepared cochineal may be added to improve the colour. If liked, the juice may be drawn from the fruit over the tire or in the oven. When fresh fruit cannot be obtained, half a pint of strawberry- jam dissolved in two tablespoonfuls of water and strained may be used instead. Time, five minutes to simmer the cream.
Records on this page
Strawberry BlancmangeStrawberry CardinalStrawberry CheesecakesStrawberry Cream