A Taste of History in Woonsocket
This summer, be sure to visit to the Museum of Work & Culture for Mishpakha: Jewish History of Woonsocket, a new, original exhibition celebrating local narratives of worship, entrepreneurship and ...
This recipe is presented as it was written for the 1947 community cookbook compiled by the Woonsocket Hebrew Ladies Aid and Sisterhood of Congregation B’nai Israel. We have noted here that you may choose to use a more modern convenience—a food processor—to crush the strawberries.
Ingredients
- 1 tablespoon (1 packet) gelatin
- 2 tablespoons cold water
- 1 pint ripe strawberries, hulled and crushed*
- 1 cup granulated sugar
- 4 tablespoons lemon juice
- Pinch salt
- 2 egg whites, stiffly beaten
- 1 cup heavy cream, whipped
- 1 baked pie shell
Instructions
Soften gelatin in cold water. Dissolve in a small pot over low heat. Combine crushed strawberries, sugar, lemon juice and salt. Stir in the gelatin mixture and chill until slightly thickened. Beat egg whites until stiff. Fold in whipped cream. Fold in strawberry mixture. Pile lightly into baked pie shell. Chill in refrigerator several hours or until firm.
*You may want to use a food processor or potato masher to crush the strawberries.
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