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Dessert
Crême aux Fruits
Farmer’s period recipe for Crême aux Fruits, faithfully transcribed from the public-domain edition.
DessertVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ¼ box gelatine or
- 1 tablespoon granulated gelatine
- ¼ cup cold water
- ¼ cup scalded milk
- ½ cup sugar
- Whites 2 eggs
- ½ pint thick cream
- ⅓ cup milk
- ⅓ cup cooked prunes,
- cut in pieces
- ⅓ cup chopped figs
Make it happen
Directions
- 1
Soak gelatine in cold water, dissolve in scalded milk, and add sugar. Strain in pan set in ice-water, stir constantly, and when it begins to thicken add whites of eggs beaten stiff, cream (diluted with milk and beaten), prunes, and figs. Mould and chill.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.