Cantaloupe Bavarian Cream

Ingredients

• 1/2 a box of gelatine
• 1/2 a cup of cold water
• 1 pint of cream
• 1/2 cup of pulverized sugar
• 1 teaspoonful of vanilla
• 1 tablespoonful of sherry
• 1/2 a cup of chopped candied fruit

Method

1. 1

   Soak gelatine in cold water, dissolve over hot water.

2. 2

   Whip cream to a stiff froth, add sugar, salt, vanilla, sherry, and gelatine.

3. 3

   Stir until it begins to form, add chopped candied fruit, and continue stirring until it forms.

4. 4

   Turn into a mould and let harden.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 31. The excerpt below is the record exactly as published.

of a cup of cold water, soak y2 an hour ; then add to it half a cup of sugar and y2 pt. of hot 100 July. milk, stir until the gelatine is dissolved ; add a teaspoonful of vanilla, strain and turn in a basin to cool. When cool, beat rapidly for 5 minutes, put in a mould in a cold place to harden.— From "Table Talk," Philadelphia. 21.— Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar. Beat well with spoon, pack, and set aside to ripen. — From " Table Talk," Philadelphia. 22. — German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste. Pour the custard over the stewed apples; beat the whites of the lol July. eggs to a very stiff froth, and when the custard is cold pile it on the top ; then bake lightly and serve hot. — From " Table Talk," Philadelphia. 23. — Rice Pudding;. One quart of milk, y2 cup of sugar, 1 tea- spoonful of rose or vanilla extract, 1 tea- spoonful butter, y2 cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stir- ring it for the first 4 minutes. It will be of the consistency of ice cream and very delicate. Bake until brown on top. 24. — Cantaloupe Bavarian Cream. Cover y2 a box of gelatine with half a cup of cold water and let stand for half an hour ; dissolve over hot water. Whip 1 pint of cream to a stiff froth, turn into a basin, add half a cup of pulverized sugar, a pinch of salt, a teaspoonful of vanilla, 1 tablespoonful of sherry and the gelatine. Stir from the bottom toward the top until it begins to form a little, add ^of a cup of chopped candied fruit

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