Pineapple Bavarian Cream

Ingredients

• 2 tablespoons granulated gelatine
• 1 can grated pineapple
• 1/2 cup sugar
• 3/4 cup cold water
• 1 tablespoon lemon juice
• 1 quart whipped cream

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Heat pineapple, and add sugar, lemon juice and the soaked gelatine.

3. 3

   Chill in pan of ice-water, stirring constantly.

4. 4

   When it begins to thicken, fold in whipped cream, mould and chill.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 109. The excerpt below is the record exactly as published.

1/4 cup cold water. 2 teaspoons vanilla. ^2 cup scalded cream. 6 lady-fingers. % cup sugar, caramelized. Whip from 4 cups cream. Prepare same as charlotte russe. Add the caramel sugar to the scalded cream before adding the gelatine 244 SCIENTIFIC COOKING. soaked in the cold water. Line charlotte mould, and fill and chill. Strawberry Sponge. 2 tablespoons granulated 1 cup sugar. gelatine. 1 tablespoon lemon juice. % cup cold water. 1 cup strawberry juice. Vs cup boiling water. Whites 4 eggs. 1 quart cream whip. Soak gelatine in cold water, dissolve in boiling- water ; add sugar, lemon and strawberry juice and pulp. Chill in ice-water. When thick, beat with wire whip until frothy. Add whites of eggs beaten stiff, and fold in the cream whip. Turn mixture in mould smoothly and evenly, chill, and turn on serving-dish. Use large berries split in halves to decorate the sponge, and some strawberry leaves and the whole berries for the plate. This is a pretty strawberry dessert. Bavarian Cream. Grated rind and juice 1 tablespoon granulated i/o lemon. gelatine. % cup white wine. 2 tablespoons cold water. % cup sugar. 2 eggs. Turn lemon, wine, sugar and yolks of eggs into saucepan, and stir briskly over fire until mixture thickens. Add gelatine soaked in the cold water, then pour over the whites of eggs beaten stiff. Place in pan of ice-water and beat until stiff' enough to hold its shape. Line mould with lady-fingers. Turn in cream, and chill. Strawberry, orange or red raspberry juice can be used instead of the wine. COLD DESSERTS. 245 Pineapple Bavarian Cream. 2 tablespoons granulated 1 can grated pineapple. gelatine. % cup sugar. Yii cup cold water. 1 tal^lcspoon lemon juice. 1 quart whipped cream

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