Pineapple Bavarian Cream

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ box gelatine or tablespoons granulated gelatine.
  • ½ cup cold water.
  • 1 can grated pineapple.
  • ½ cup sugar.
  • 1 tablespoon lemon juice.
  • Whip from 3 cups cream.


    Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.