Banana Cream

Ingredients

• some ripe bananas
• half a tumblerful of fresh cream
• a dessertspoonful of liquid lemon jelly
• some plain liquid jelly

Method

1. 1

   Press ripe bananas through a sieve, mix with fresh cream and liquid lemon jelly.

2. 2

   Divide into two parts and color differently.

3. 3

   Fill shallow tins with mixtures, dip in warm water, cool, and turn out.

4. 4

   Cut jelly into diamonds, line a mould with thin jelly, arrange colored jelly, and fill with banana and cream mixture.

5. 5

   Set on ice until cold and turn out; garnish with grapes.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 39. The excerpt below is the record exactly as published.

Banana Cream Press some ripe bananas through a sieve, put them in a basin with half a tumblerful of fresh cream ; add to this a dessertspoonful of liquid WEST INDIAN, ETC. 87 lemon jelly ; divide this mixture into two parts and colour each differently. Fill two shallow tins with the two mixtures to the depth of a quarter of an inch ; dip the tins into warm water for a few seconds ; let them partly cool and turn them out on a marble slab. Cut out the jelly in diamonds ; line a plain mould with thin jelly and arrange all over this, both at the bottom and at the sides, the coloured jelly ; fill the mould with the remainder of the pressed bananas and cream flavoured with vanilla and mixed with a little caster sugar and some plain liquid jelly

Cook this with the app: pantry check, scaling, and the assistant.