Strawberry Bavarian Cream
From The Elm City cook book, 1896
Serve with whipped cream.
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 19. The excerpt below is the record exactly as published.
STRAWBERRY BAVARIAN CREAM. Stem four quarts berries, mash them through a colander, sweeten the juice, cover a box of gelatine with cold water, soak half an hour. Stand over boiling water and melt, add the strawberry juice and strain in a tin pan, set on ice and stir until it thickens, then add a pint and a half of cream
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