Sunday, December 6, 2009

Then and Now

Strawberry Bavarian Cream, 1915

1 envelope Knox Sparkling Gelatine
1 cup cold water
1 cup strawberry juice and pulp
1 tablespoonful lemon juice
½ cup sugar
1 ½ cups heavy cream, beaten until stiff

“Soak gelatine in cold water five minutes, and dissolve by standing cup containing mixture in hot water. Strain strawberry juice mixed with lemon juice. Add sugar, and when the sugar is dissolved set bowl containing mixture in pan of ice water and stir until mixture begins to thicken; then fold in cream. Turn into wet mold lined with strawberries cut in halves, and chill. Garnish with fruit, selected strawberries and leaves. A delicious cream may also be made with canned strawberries.”

Jello Cream Pie, 1993

“Mix 1 package Strawberry Jello with 2/3 cup boiling water. Mix until completely dissolved, about 2 minutes. Add 1/2 cup cold water and enough ice cubes to make 1 1/4 cup. Stir until slightly thickened. Remove any remaining ice. Gently fold in 1 container of Cool-Whip. Refrigerate about 10 minutes, until filling will mound. Spoon into a graham cracker crust. Chill at least 2 hours.”


Anonymous said...

This sounds so good

Amy said...

*drool* perfect cooling down food for the hot weather we're having.

tattrldy said...

I've made the Jello pie, it's quick and easy and goes over quite well!

Packrat said...

I'd chose the Strawberry Bavarian Cream any day. I'll have to remember this next summer when the strawberries are ripe.

Shay said...

I've made both, although not recently. The Jello pie is quick and tasty and perhaps just a tad on the sweet side.

The Bavarian is luscious.

And I like both.