Bavarian Cream with Peaches
A historical recipe from The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891).
A historical recipe
The Cookery Blue Book, by First Unitarian Society of San Francisco. Society for Christian Work (1891). Project Gutenberg eBook #26374.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut 18 fine peaches, or a sufficient number of canned ones, into small pieces, and boil with 1/2 pound of sugar.
- When reduced to a marmalade press through a coarse sieve, then add 1/2 package dissolved gelatine, and a tumbler of cream.
- Stir this well to make it smooth, and when about set, add 1 pint of whipped cream, and pour into a mold.
- It makes a still prettier dish to serve half or quarter of peaches, half frozen, around the cream.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife
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Wooden spoon
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Sieve