Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Fruit Juice | not in our table | 0 |
| Water | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of any kind of fruit juice
- 1 tablespoonful lemon juice
- 3 tablespoonfuls gelatine
- 2 cup cold water
- 2 cups heavy cream
- 2 cups cream
- 1 cup finely chopped cooked prunes
- 1 cup prune juice
- 3 tablespoonfuls granulated gelatine
- three layers
Directions
2 cups of any kind of fruit juice or pulp sweet- ened to taste.
1 tablespoonful lemon juice.
3 tablespoonfuls gelatine. l/2 cup cold water. ys cup boiling water. 2 cups heavy cream.
Soak the gelatine in cold water, dissolve in the boiling water. Add it to the fruit juice or pulp. Set the dish in one of ice water or cracked ice. Stir until it begins to thicken, fold in the whipped cream. The mould may be garnished with the whole fruit, or sur- rounded by it when served. To garnish the mould place the fruit around the mould, hold it in place with a little of the Bavarian cream. When it is firm pour carefully in the remainder. It is better to mould fruits in an earthen or agate mould.
FRUIT BAVARIAN CREAM (No. 2).
If you wish to mould in layers, put half of the dissolved gelatine in the cream and the other half in the fruit. Pour one-half of the cream first in the mould. When that is firm pour in the fruit. Allow that to become firm, then add the rest of the cream, making three layers, with the fruit in the center. Garnish with whipped cream, flavored with the fruit juice.
270 ROCKY MOUNTAIN COOK BOOK. PRUNE BAVARIAN CREAM.
yz cup cold water. y2 cup boiling water. 2 cups cream. i/g cup sugar.
1 cup finely chopped cooked
1 cup prune juice. 1 tablespoonful lemon juice. 3 tablespoonfuls granulated
Soften gelatine in cold water. Then dissolve in liot water; add this to the prime juice with the sugar and lemon. When the mixture begins to thicken stir in the prunes and the whipped cream. Pour in mould. Serve surrounded by whipped cream.