Strawberry Bavarian Cream,. — Soak one ounce gelatine two
hours in half cup cold water, mash one quart strawberries
with large cup sugar and let stand one hour; whip one pint
cream to froth, strain mashed berries through cloth into bright
tin basin, pour half cup boiling water✪ Strawberry Bavarian Cream over the soaked gelatine,
and when dissolved strain it into the strawberry juice. Set
basin in pan of pounded ice and beat the mixture until it
begins to thicken ; when like soft custard stir in and mix
thoroughly the whipped cream, turn into a two-quart mold, or
two or more smaller ones, and set away to cool and harden. Serve
cold with whipped cream. Baspoerry and Blackherry Bar
variam, Creams are made in exactly same manner, as are also
Peachy Apricot, and Pear CreamSy first putting these fruits
(which may be either canned, partially cooked, or fresh) through a
puree sieve, and then cooking gently with the sugar twenty minutes,
stirring often ; leave out the hot vater and stir the
soaked gelatine into the hot fruit, which must
cool before beating and adding whipped cream.
peMh Cream. Pieccs of frcsh fruit may be served around it."
Or, for Sponges with any of the above fruits use a cup water and
whites 01 four eggs instead of pint cream, boiling half tne sugar and
water together twenty minutes, then adding the gelatine, then the
berries or fruit prepared as above, and stirring in the whipped whites
of eegs when the mixture is partially cold and begins to thicken.
Mold and serve same as creams.
Italian Cream. — Soak one-third box gelatine half an hour in
cold milk, put a quart milk in custard kettle and when boiling stir
in well-beaten yolks of eight eggs, add one and a half cups sugar✪ Italian Cream
and the gelatine ; when the custard begins to thicken take it off
and pour into a deep dish in which the eight whites have been beaten
to a stiff froth ; beat thoroughly together and flavor to taste ; put iu
CREAMS AND CUSTARDS. 165
molds, and allow four hours to cool. This cream is much moid
easily made in winter than in summer.
Chocolate Cream. — Scald one quart milk and stir into it half
package gelatine, previously dissolved in one c^ip milk, and add
cup powdered sugar. Heat up once and when gols,tine is quite dis-
Bolved strain. Wet four tablespoons chocolate with cold water and
add to the mixture, which must again be heated
smoking hot, then add gradually beaten yolks two
eggs✪ Chocolate Cream, and boil for five minutes, not longer, as the
eggs may curdle. Turn into a large shallow dish
or pan to cool, and when it begins to coagulate choeoi*taci«m.
whip in gradually and thoroughly beaten whites two eggs. Lastly
add pint cream, whipped, pour into wet mold, let stand until per-
fectly cold and serve with sweetened cream. By taking half the
chocolate and coloring only half the cream, using a buttered paste-
board to separate the two in the mold, the efiect is quite pleasing.
Page 136 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Strawberry Bavarian Cream. — Soak one ounce gelatine two hours in half cup cold water, mash one quart strawberries with large cup sugar and let stand one hour; whip one pint cream to froth, strain mashed berries through cloth into bright tin basin, pour half cup boiling water over the soaked gelatine, and when dissolved strain it into the strawberry juice. Set basin in pan of pounded ice and beat the mixture until it begins to thicken ; when like soft custard stir in and mix thoroughly the whipped cream, turn into a two-quart mold, or two or more smaller ones, and set away to cool and harden. Serve cold with whipped cream. Raspberry and Blackherry Bavarian Creams are made in exactly same manner, as are also Peachy Apricot, and Pear Creams, first putting these fruits (which may be either canned, partially cooked, or fresh) through a puree sieve, and then cooking gently with the sugar twenty minutes,
stirring often ; leave out the hot water and stir the soaked gelatine into the hot fruit, which must cool before beating and adding whipped cream. Peach Cream. Pieces of fresh fruit may be served around it.
Or, for Sponges with any of the above fruits use a cup water and whites of four eggs instead of pint cream, boiling half tne sugar and water together twenty minutes, then adding the gelatine, then the berries or fruit prepared as above, and stirring in the whipped whites of eggs when the mixture is partially cold and begins to thicken. Mold and serve same as creams.
Italian Cream. — Soak one-third box gelatine half an hour in cold milk, put a quart milk in custard kettle and when boiling stir in well-beaten yolks of eight eggs, add one and a half cups sugar and the gelatine ; when the custard begins to thicken take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth ; beat thoroughly together and flavor to taste ; put iu
molds, and allow four hours to cool. This cream is much much easily made in winter than in summer.
Chocolate Cream. — Scald one quart milk and stir into it half package gelatine, previously dissolved in one cup milk, and add cup powdered sugar. Heat up once and when gelatine is quite dis- Bolved strain. Wet four tablespoons chocolate with cold water and add to the mixture, which must again be heated smoking hot, then add gradually beaten yolks two eggs, and boil for five minutes, not longer, as the
eggs may curdle. Turn into a large shallow dish
or pan to cool, and when it begins to coagulate chocolate cream. whip in gradually and thoroughly beaten whites two eggs. Lastly add pint cream, whipped, pour into wet mold, let stand until perfectly cold and serve with sweetened cream. By taking half the chocolate and coloring only half the cream, using a buttered pasteboard to separate the two in the mold, the efiect is quite pleasing.
Records on this page
Strawberry Bavarian CreamItalian CreamChocolate Cream