Skip to content

Bavarian Panachee

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: Bavarian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • one ounce of melted chocolate
  • two tablespoonfuls of pistachio nuts chopped fine

Method

  1. Make a plain Bavarian;
  2. flavor with vanilla;
  3. divide it into three parts before the cream is added.
  4. Into one third stir one ounce of melted chocolate.
  5. Into another third mix two tablespoonfuls of pistachio nuts chopped fine, and color it green (see page 392).
  6. Arrange the three parts in layers in a mold, beginning with the white, and stir into each one, after it has begun to set, and just before putting it into the mold, a third of the whipped cream.
  7. By keeping it in a warm place the Bavarian will not set before it is wanted, and it can then be made to set quickly by placing it on ice.