Dessert
Crême aux Fruits
Farmer’s period recipe for Crême aux Fruits, faithfully transcribed from the public-domain edition.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.