The following receipts refer more especially to the
preparations evolved from the principle already described.
See also Butteb, Cheese (for Cream cheeses, &c.), Cus-
tards, and several sauces, such as Veloute (velvet
sauce), Bechamel, Mayonnaise, and varieties of these.
Bavarian Cream. — This Cream is served cold, or is sometimes
used to fill a charlotte russe. (1) Take 1 pint of thick Cream,
add sufficient caster sugar to sweeten it, and flavour with
vanilla or lemon. Whisk the Cream to a froth, which remove
as fast as it appears and put in a glass dish. Take 1| table-
spopnfuls of gelatine, dissolve it in warm water, and when
it has quite dissolved, add it to the froth, and mix for a-quarter-
of-an-hour. Put it on the ice or in a very cool place for a few
hours, when it will be ready for use.
(2) Dissolve |oz. of gelatine in cold water until it has quite
disappeared, and then add 3 pints of Cream or milk, and put it
into a saircepan. Place the pan on the fire, and stir well
until scalding hot ; then remove it from the fire, and put in
3 teacupfuls of caster sugar and the yolks of eight eggs, added
a little at a time to the other ingredients, taking care to stir
well while doing so. Replace the mixture on the fire, and keep
it there till quite hot again. Take it off, and add the whites of
the eight eggs well beaten with 8 teaspoonfuls of vanilla
extract. Pour it into moulds, and place it on the ice until
wanted.
Fig 559. Cream-jar
(Dairy Supply Company).
Cream — continued.
(3) Put II pints of milk into a saucepan with 6oz. of sugar
and loz. of gelatine, and stir it over the fire until the gelatine
is dissolved, but do not let it boil. Strain it through a sieve
into a freezer, work well, and when it has nearly set, add
1 teacupfnl of Cream beaten up for ten minutes, and the
whites of six eggs whipped and put into the Cream, and then
beat up all for five minutes more. While beating, add the
flavouring required, such as lemon, vanika, or almond, or any
other selected.
(4) Put foz. of gelatine over the fire with 1 gill of hot
water, and stir until it is dissolved, when it may be set
near enough to the fire to keep it liquid. Whip the white of
one egg to a stiff froth, and gradually pour the liquid gelatine
into it, whipping until it begins to set ; then cool for five
minutes, whip again, and stir into it 4oz. of pulverised
sugar, five drops of lemon- and ten of vanilla-essence, and
1 table-spoonful of brandy. In the meantime prepare 1 pint
of whipped Cream ; when the whipped Cream is ready, whisk
the yolk of one egg✪ Bavarian Cream for one minute, and then beat it into the
prepared gelatine ; last of all add the pint of whipped Cream,
stirring it in very gently and thoroughly, and use the Cream
fo fill a charlotte-monkl lined with sponge-cake or lady’s-
fingers. The Bavarian Cream is sometimes cooled in a mould,
Fig. 560. Bavarian Cream.
and turned out on a base of whippe 1 Cream decorated with
half-cherries (see Fig. 560).
Page 534 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The following receipts refer more especially to the
preparations evolved from the principle already described.
See also Butteb, Cheese (for Cream cheeses, &c.), Cus-
tards, and several sauces, such as Veloute (velvet
sauce), Bechamel, Mayonnaise, and varieties of these.
Bavarian Cream. — This Cream is served cold, or is sometimes
used to fill a charlotte russe. (1) Take 1 pint of thick Cream,
add sufficient caster sugar to sweeten it, and flavour with
vanilla or lemon. Whisk the Cream to a froth, which remove
as fast as it appears and put in a glass dish. Take 1| table-
spopnfuls of gelatine, dissolve it in warm water, and when
it has quite dissolved, add it to the froth, and mix for a-quarter-
of-an-hour. Put it on the ice or in a very cool place for a few
hours, when it will be ready for use.
(2) Dissolve |oz. of gelatine in cold water until it has quite
disappeared, and then add 3 pints of Cream or milk, and put it
into a saircepan. Place the pan on the fire, and stir well
until scalding hot ; then remove it from the fire, and put in
3 teacupfuls of caster sugar and the yolks of eight eggs, added
a little at a time to the other ingredients, taking care to stir
well while doing so. Replace the mixture on the fire, and keep
it there till quite hot again. Take it off, and add the whites of
the eight eggs well beaten with 8 teaspoonfuls of vanilla
extract. Pour it into moulds, and place it on the ice until
wanted.
Fig 559. Cream-jar
(Dairy Supply Company).
Cream — continued.
(3) Put II pints of milk into a saucepan with 6oz. of sugar
and loz. of gelatine, and stir it over the fire until the gelatine
is dissolved, but do not let it boil. Strain it through a sieve
into a freezer, work well, and when it has nearly set, add
1 teacupfnl of Cream beaten up for ten minutes, and the
whites of six eggs whipped and put into the Cream, and then
beat up all for five minutes more. While beating, add the
flavouring required, such as lemon, vanika, or almond, or any
other selected.
(4) Put foz. of gelatine over the fire with 1 gill of hot
water, and stir until it is dissolved, when it may be set
near enough to the fire to keep it liquid. Whip the white of
one egg to a stiff froth, and gradually pour the liquid gelatine
into it, whipping until it begins to set ; then cool for five
minutes, whip again, and stir into it 4oz. of pulverised
sugar, five drops of lemon- and ten of vanilla-essence, and
1 table-spoonful of brandy. In the meantime prepare 1 pint
of whipped Cream ; when the whipped Cream is ready, whisk
the yolk of one egg for one minute, and then beat it into the
prepared gelatine ; last of all add the pint of whipped Cream,
stirring it in very gently and thoroughly, and use the Cream
fo fill a charlotte-monkl lined with sponge-cake or lady’s-
fingers. The Bavarian Cream is sometimes cooled in a mould,
Fig. 560. Bavarian Cream.
and turned out on a base of whippe 1 Cream decorated with
half-cherries (see Fig. 560).