“As I turned the faded pages of the recipe notebooks handwritten by my Grandmother Wright (née West), many memories came back to me of special meals together when our family would enjoy a specific cake or dessert made only for that occasion. It is so true that ‘heritage recipes’ connect you to your family and its traditions. Such is the recipe for the Christmas dessert known to our family as ‘Strawberry Sponge,’ passed down through the years from my great grandmother, to my grandmother, to my mother, and now to me and my siblings. It wouldn't be Christmas without a dish of Strawberry Sponge,” says Dawne (Wright) McLean.
Dawne adds that "if freshly picked strawberries were stewed with a bit of sugar, it would make fresh preserves and would be delicious for the sponge."
Dawne adds that "if freshly picked strawberries were stewed with a bit of sugar, it would make fresh preserves and would be delicious for the sponge."
Strawberry sponge recipe
2 cups strawberry preserves
¼ cup sugar
½ envelope gelatin
½ cup cold water
1 cup whipping cream
Put fruit and sugar on stove and let come to a boil.
Dissolve gelatin in cold water.
Remove fruit from stove, add dissolved gelatin and let it cool. Add cream which has been whipped and let stand overnight. Serve in dessert dishes with cream.
An excerpt from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.
2 cups strawberry preserves
¼ cup sugar
½ envelope gelatin
½ cup cold water
1 cup whipping cream
Put fruit and sugar on stove and let come to a boil.
Dissolve gelatin in cold water.
Remove fruit from stove, add dissolved gelatin and let it cool. Add cream which has been whipped and let stand overnight. Serve in dessert dishes with cream.
An excerpt from Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.
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