Peach Bavarian Cream

Ingredients

• Eighteen peaches
• One-half pint of sugar
• One and a-half pint of cream
• One-half box of gelatine
• One-half cupful of cold water

Method

1. 1

   Soak the gelatine in the water.

2. 2

   Peel and stone the peaches, cut them fine, and set them on the fire in a small stew-pan.

3. 3

   Mash them as they cook, and when reduced to a smooth sauce, add the sugar and stir until dissolved.

4. 4

   Squeeze through a fine colander, add the dissolved gelatine and half a pint of cream, stirring well.

5. 5

   Set in a cold place.

6. 6

   Whip the rest of the cream, and when the gelatine begins to set, add the whipped cream, turn into a mould, and place on ice for four hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

PEACH BAVARIAN CREAM. Eighteen peaches. One-half pint of sugar. One and a-half pint of cream. One-half box of gelatine. One-half cupful of cold water

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