_Filling._
A dish — stemmed strawberries and whipped cream carry it.
contains dairy
Ingredients
US
Metric
- 1 pint of stemmed strawberries
- 1-1/2 pints of whipped cream
- 1 gill of sugar
- 1 tablespoonful of gelatine
- 1/2 gill of water
Make it lactose-friendly
- 1-1/2 pints of whipped cream → lactose-free cream or coconut cream
Steps
- Measure the gelatine generously and put it in a cup with the cold water. Let it soak for an hour or more; then place the cup in a pan of boiling water and stir until the gelatine is dissolved. Have the whipped cream in a bowl and set it in a pan of ice water. Stir the sugar and dissolved gelatine into it. Continue stirring this mixture until it thickens. Spread half of this cream on one of the cakes, and on this spread about two thirds of the strawberries. Put the second cake on top of this. Spread the remainder of the cream and strawberries on this, and serve at once.
- The gelatine may be omitted. In that case, crush the strawberries and sugar together. Put a layer of strawberries on the cakes, then a layer of whipped cream.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 7.1 g |
| Fat | 45.8 g |
| Carbs | 10.2 g |
| Fiber | 0.0 g |
| Sodium | 173 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States