Fruit Bavarian
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.
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Ingredients
- a pint of fruit juice
- one ounce of gelatine
- one half cupful of cold water
- one half cupful of hot water
- a pint of cream whipped
- a tin one is used
Method
- Mash and press through a colander any fresh or canned fruit.
- If berries are used, press them through a sieve to extract the seeds.
- Sweeten to taste, and flavor with a little orange and lemon-juice, curacao, or maraschino.
- To a pint of fruit juice or pulp add a half box or one ounce of gelatine, which has soaked an hour in one half cupful of cold water, and then been dissolved in one half cupful of hot water.
- Stir the fruit and gelatine on ice until it begins to set, otherwise the fruit will settle to the bottom.
- Then stir in lightly a pint of cream whipped and well-drained, and turn it into a mold to harden.
- Strawberries, raspberries, pineapple, peaches, and apricots are the fruits generally used.
- With fruits it is better to use a porcelain mold if possible, as tin discolors.
- If a tin one is used, coat it with jelly as directed on page 323, using a little of the dissolved gelatine (sweetened and flavored) prepared for the fruit.