Bavarais Au Apricots

Name: Bavarais Au Apricots
Ingredients: half box of gelatine; 1/2 cup of cold water; 1 pt. of cream; 1 qt. can of apricots; the juice of 1 orange; a 1/2 pt. of scalding milk

From 365 desserts, 1900

Pack in salt and ice for three hours.

Presented as published in 1900. 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 365 desserts (1900) by Harriet Schuyler Nelson, page 53. The excerpt below is the record exactly as published.

Bavarais Au Apricots. Cover half box of gelatine with ]/2 cup of cold water. Soak x/2 hour. Whip 1 pt. of cream. Press 1 qt. can of apricots through a sieve sufficiently fine to remove the skins. Add to them the juice of 1 orange. Then turn into a tin or granite basin and stand in a pan of cracked ice. Add to the gelatine a y2 pt. of scalding milk,

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