Apricot Bavarian Cream
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 24. The excerpt below is the record exactly as published.
APRICOT BAVARIAN CREAM.— Take a couple of dozen pieces of the tinned apricot — each piece is half an apricot as a rule — and boil these in about a quarter of a pint of their syrup till the apricots are thoroughly dissolved. Then rub the mixture through a hair sieve into a large basin, and mix with it a pint of whipped cream and an ounce and a half of clari- fied isinglass
Cook this with the app: pantry check, scaling, and the assistant.