Cranberry Coeur A La Creme
A historical recipe from All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc..
A historical recipe
All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc.. Project Gutenberg eBook #66654.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From All-Time Favorite Cranberry Recipes, by Ocean Spray Cranberries, Inc.. Digitised by Project Gutenberg, eBook #66654 (https://www.gutenberg.org/ebooks/66654). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 pint cottage cheese
- a spoonful of cranberry sauce
- 1 envelope unflavored gelatine
Method
- 1 pint cottage cheese, sieved 1 cup commercial soured cream ⅛ teaspoon salt 1 envelope unflavored gelatine ¼ cup milk 1 (1-lb.) can Ocean Spray Whole Cranberry Sauce, chilled Put cottage cheese through sieve.
- Add to soured cream, add salt.
- Beat until smooth.
- Sprinkle gelatine over milk (to soften) in Pyrex cup.
- Place cup in pan of hot water until gelatine dissolves.
- Blend into cottage cheese mixture.
- Rinse small bowl (about 1 pint capacity) with cold water.
- Pour mixture into bowl.
- Chill until firm.
- Unmold when ready to serve.
- Top with a spoonful of cranberry sauce.
- Serve remaining sauce in bowl to spoon over wedges.