Soak the gelatine in cold water till soft. Chill and whip
the cream till you have three pints. Keep the whipped
cream on ice, and boil the remainder of the cream, adding
enough milk to make a pint in all. Beat the yolks of the
eggs, and add the sugar and salt. Pour the boiling milk
on the eggs, and when well mixed put back in the
double boiler and cook about two minutes, or just enough
to scald the egg. Stir constant!}^, add the soaked gela-
tine, and strain at once into a pan set in ice water.
When cool, add the vanilla and wine, or half a cup
of orange juice. Stir till it begins to harden, then stir in
quickl}' the whipped cream, and when nearly stiff enough
to drop, pour into moulds wet in cold water.
Chocolate Bavarian Cream. — Melt two sticks of
sweetened chocolate., and stir them into the custard before
straining.
Coffee Bavarian Cream, — Add one quarter of a cup
of very clear., strong black coffee. Or boil half a cup of
ground coffee in the milk, before straining it over the
eggs.
Bavarian Cream with Fruit.
1 quart berries.
1 cup sugar.
3^ box gelatine.
3^ cup cold water.
3^ cup boiling water.
1 pint cream✪ Bavarian Cream with Fruit.
Strawberries or JRaspberries. — Mash the berries with
the sugar ; let them stand till the sugar is dissolved. Strain
through a sieve fine enough to keep back the seeds. Soak
The Boston Cook Book.
357
the gelatine in the cold water, then dissolve in the boiling
water, and strain it into the berr}- juice. Cool, and beat
till slightl}' thickened ; add the cream (whipped), and mould
it in a plain mould, or lined like a Charlotte.
Pineapple, — Stew a can of grated pineapple with one
cup of sugar ten minutes, and use in the same manner
without sifting.
Peaches and Apricots, — Mash and sift one can of
peaches or apricots (use juice Siud fruit), and stew with a
heaping cup of sugar, and use as above.
Norfolk Cream, — Line a mould with one pound of can-
died plums, having first removed the stones, and spread
the plums out as thin as possible. Make the plain Bava-
rian cream, and when thick enough to drop, take out one
third of it and color with cochineal; add half a cup of
candied cherries cut in halves. Put a layer of the white
Fig. 47. Mould of Bavarian Cream garnished with Whipped Cream and Fruit.
cream next to the plums, and fill the centre with the pink.
When ready to serve, loosen the edges with a knife and
invert carefullj^ Garnish with whipped cream.
Mock Canteloupe, — Mould the yellow Bavarian cream
in a melon mould lined with lady fingers, and when ready
to serve, turn out on a dish and sprinkle the top of the
cream thickl}^ with chopped pistachio nuts, or any green
fruit, plums, or angelica. Garnish with whipped cream
and candied fruit.
Prune Pudding, {Mrs, A, A. Lincoln.) — Make a
small mould of lemon jelly. Boil large selected prunes
slowl}^ until very tender, taking care to keep the skins
unbroken. Drain and place in a glass dish. Break up
358
The Boston Cook Book.
the jell}^ all about them, so that it will have the appearance
of being made together. Pile whipped cream ^ prepared as
for Charlotte Russe, No. 1, over the prunes and jelly.
Page 210 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constantly, add the soaked gelatine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine, or half a cup of orange juice. Stir till it begins to harden, then stir in quickly the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.
Chocolate Bavarian Cream. — Melt two sticks of sweetened chocolate, and stir them into the custard before straining.
Coffee Bavarian Cream, — Add one quarter of a cup of very clear, strong black coffee. Or boil half a cup of ground coffee in the milk, before straining it over the eggs.
Bavarian Cream with Fruit.
1 quart berries. 1 cup sugar. 3^ box gelatine.
3^ cup cold water. 3^ cup boiling water. 1 pint cream.
Strawberries or JRaspberries. — Mash the berries with the sugar ; let them stand till the sugar is dissolved. Strain through a sieve fine enough to keep back the seeds. Soak
The Boston Cook Book.
the gelatine in the cold water, then dissolve in the boiling water, and strain it into the berry juice. Cool, and beat till slightly thickened ; add the cream (whipped), and mould it in a plain mould, or lined like a Charlotte.
Pineapple, — Stew a can of grated pineapple with one cup of sugar ten minutes, and use in the same manner without sifting.
Peaches and Apricots, — Mash and sift one can of peaches or apricots (use juice Siud fruit), and stew with a heaping cup of sugar, and use as above.
Norfolk Cream, — Line a mould with one pound of candied plums, having first removed the stones, and spread the plums out as thin as possible. Make the plain Bavarian cream, and when thick enough to drop, take out one third of it and color with cochineal; add half a cup of candied cherries cut in halves. Put a layer of the white
Fig. 47. Mould of Bavarian Cream garnished with Whipped Cream and Fruit.
cream next to the plums, and fill the centre with the pink. When ready to serve, loosen the edges with a knife and invert carefully Garnish with whipped cream.
Mock Canteloupe, — Mould the yellow Bavarian cream in a melon mould lined with lady fingers, and when ready to serve, turn out on a dish and sprinkle the top of the cream thickly with chopped pistachio nuts, or any green fruit, plums, or angelica. Garnish with whipped cream and candied fruit.
Prune Pudding, {Mrs, A, A. Lincoln.) — Make a small mould of lemon jelly. Boil large selected prunes slowl}^ until very tender, taking care to keep the skins unbroken. Drain and place in a glass dish. Break up
The Boston Cook Book.
the jelly all about them, so that it will have the appearance of being made together. Pile whipped cream ^ prepared as for Charlotte Russe, No. 1, over the prunes and jelly.
Records on this page
Royal Diplomatic PuddingBavarian Cream with Fruit