Peach Bavarian Cream
From The home science cook book, 1902
Garnish with whipped cream and peach jelly cubes.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.
Peach Bavarian Cream. Select six or eight of the best half peaches from a can and put in cups. Rub the remainder of the peach and juice through a strainer and make into a jelly, adding a little lemon juice and more sugar. Beat one cup of heavy cream stiff and combine with a pint of the jelly
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