A delicious recipe found in “Chocolate and Cocoa Recipes & Home Made Candy Recipes” published by Baker’s Chocolate in 1909
I posted the cook book this recipe comes from in pdf format two years ago and you can download it HERE.
The little book is a real treat from the gilded era just after the turn of the last century , 64 pages of chocolate and candy delight, richly illustrated with beautiful colour lithographs like the one above. And all you need to do to make it yours in PDF format is to click the link above and download it from that page. Enjoy – Ted
A rather posh dessert recipe found in Valerie Barrett’s
“The Chocolate Book” published in 1987
Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
A nice old fashioned cordial recipe found on recept.nu
Rose Cordial is a sweet, delicious, intensely floral drink, perfect for a Sunday picnic or warm, lazy summer evenings. With this traditional Swedish recipe you’ll have the cordial ready in a matter of days.