Orange Bavarian Cream

Ingredients

• Three oranges (juice)
• One orange (rind)
• One pint of cream
• One-half cupful of sugar
• One-quarter cupful of cold water
• One-quarter cupful of hot water
• One-quarter box of gelatine

Method

1. 1

   Soak the gelatine in the cold water for two hours.

2. 2

   Grate the yellow rind from one of the oranges, and squeeze the juice from three into the same bowl.

3. 3

   Whip and drain the cream.

4. 4

   When the gelatine is soaked, add the hot water, stirring well; when dissolved, pour it into the bowl with the juice.

5. 5

   Strain into a tin basin, set on ice, and when it begins to thicken, gradually add the whipped cream.

6. 6

   Pour into a mould lined with sponge cake, if desired.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 215. The excerpt below is the record exactly as published.

ORANGE BAVARIAN CREAM. Three oranges (juice). One orange (rind). One pint of cream. •One-half cupful of sugar. CREAMS. 493 One-quarter cupful of cold water. One-quarter cupful of hot water. One-quarter box of gelatine

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