Peach Bavarian Cream

Ingredients

• One quart of canned peaches
• one large cupful of sugar
• one pint of cream
• half a box of gelatine
• half a cupful of cold water

Method

1. 1

   Mash the peaches and rub them and the juice through a sieve.

2. 2

   Add the sugar.

3. 3

   Soak the gelatine two hours in the cold water.

4. 4

   Whip the cream to a froth.

5. 5

   Put the peaches in a saucepan and let them simmer twenty minutes.

6. 6

   Stir often.

7. 7

   Add the gelatine to the hot peaches and remove from the fire immediately.

8. 8

   Place the saucepan in a pan of ice water and beat until the mixture begins to thicken; then stir in the cream.

9. 9

   Mix thoroughly, and pour into the mould.

10. 10

    Set away to harden.

11. 11

    Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

Peach Bavarian Cream. One quart of canned peaches, one large cupful of sugar, one pint of cream, half a box of gelatine, half a cupful of cold water

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