Crême aux Fruits.

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • ¼ cup scalded milk.
  • ½ cup sugar.
  • Whites 2 eggs.
  • ½ pint thick cream.
  • cup milk.
  • cup cooked prunes cut in pieces.
  • cup chopped figs.


    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.