Name: Strawberries and Cream
Ingredients: 1/3 pint of cream; 2 persons

Strawberries and Cream

2 persons

Ingredients

1/3 pint of cream
2 persons

Directions

Prepare

Pick the stalks from the fruit and place the berries on a glass dish.
Sprinkle finely-pounded sugar over the berries and stir slightly so they are evenly sweetened.

Serve

If the cream is very thick, dilute it with a little thin cream or milk; Devonshire cream, when available, is especially good.
Pour the cream over the top and serve immediately.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Cream: Adds richness and a smooth, creamy texture that contrasts with the fruit.
Strawberries (in the method): Provide the main fresh flavour and juicy body of the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.