Strawberry Bavarian Cream

Ingredients

• Half a box of gelatine
• a teacupful of cold water
• a quart of ripe strawberries
• a cupful of sugar
• a pint of whipped cream

Method

1. 1

   Soak gelatine in cold water for 20 minutes.

2. 2

   Mash strawberries and press through a sieve, adding sugar to the juice.

3. 3

   Dissolve gelatine in boiling water, strain into strawberry juice, set on ice, and stir until thick.

4. 4

   Fold in whipped cream, pour into a mould, and chill until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 99. The excerpt below is the record exactly as published.

a cupful of cold water, half a cupful of boiling water, one cupful of sugar, one pint of cream, whipped, one pint of raspberry-juice. Soak the gelatine one hour in the cold water, then put it with the sugar and boiling water in a double boiler over the fire, and stir until thoroughly dissolved. Add the raspberry-juice ; strain and set in a cool place. When it has begun to form, stir in the whipped cream, turn into a mould, and set on the ice to harden. Spanish Cream. — One quart of milk, four eggs ; gelatine, half a box. Flavor with vanilla or rose - water ; eight table-spoonfuls of sugar. Pour half the milk on the gelatine cold, and let it stand an hour. Add the rest of the milk, and let all boil together. Separate the eggs, adding four table- spoonfuls of sugar to the beaten yolks and four table-spoonfuls of sugar to the whites. When the milk and gela- tine have boiled, add the yolks. When this cream is thick and smooth take it off the fire, and let it get quite cool be- fore adding the whites. Flavor with vanilla, and then pour it into wetted moulds, to turn out, like blanc-mange, in a few hours. Another way : — Boil till dissolved I oz. of gelatine in three pints of fresh milk. Then add the yolks of six eggs, beaten light and mixed with a teacup- ful and a half of sugar. Put again on the fire, and stir until it thickens. Then set it aside to cool, and mean- time beat the six whites very stiff, and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste with bitter almond, lemon, or vanilla, before adding the whites. Strawberry Bavarian Cream. — Cover half a box of gelatine with a tea- Strawberry Cream C REAMS Cress and Celery Salad cupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve ; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry-juice, set on ice, and stir until it thickens ; add a pint of whipped cream

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