Strawberry Bavarian

Ingredients

• 1.5 cupfuls whipping cream
• 1 tablespoonful gelatin
• 0.5 cupful sugar
• 0.5 cupful cold water
• 1.5 cupfuls crushed berries
• 0.5 cupful boiling water

Method

1. 1

   Swell the gelatin in the cold water and dissolve the sugar in the hot water.

2. 2

   Combine the two mixtures and add the crushed berries.

3. 3

   Cool until the mixture begins to thicken.

4. 4

   Beat thoroughly and stir in the stiffly whipped cream, continuing the whipping until the bavarian will hold its shape.

5. 5

   Pile in a dish or mold and serve cold.

6. 6

   Decorate with a few whole berries.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 54. The excerpt below is the record exactly as published.

1 cupful boiling water % cupful sugar 3 egg whites Swell the gelatin in the cold water and dissolve the sugar in the fruit juices and the hot water. Combine the two mixtures and strain. Cool until it begins to thicken. Beat thoroughly, add stiffly beaten egg whites and beat until the mixture will hold its shape. Pile in dish or mold and serve cold with cream or with a boiled custard. 112 THE FAEM COOK AXD EXILE BOOK Strawberry Bavarian 1% cupfuls whipping cream 1 tablespoonful gelatin % cupful sugar ^ cupful cold water iy2 cupfuls crushed berries % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the crushed berries. Cool until the mixture begins to thicken. Beat thor- oughly and stir in the stiffly whipped cream, continuing the whipping until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Decorate with a few whole berries. Orange Bavarian iy2 cupfuls cream 1 tablespoonful gelatin % cupful sugar i^ cupful cold water

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