Almond Bavarian Cream

Ingredients

• One pint and a half of cream
• one pint of blanched sweet almonds
• one-fourth of a teaspoonful of essence of almond
• half a package of gelatine
• three eggs
• one small cupful of sugar
• half a cupful of milk

Method

1. 1

   Soak the gelatine two hours in the milk.

2. 2

   Whip the cream to a stiff froth, until about half a pint is left unwhipped.

3. 3

   Pound the almonds to a paste in the mortar.

4. 4

   Put the almonds and unwhipped cream in the double boiler.

5. 5

   Beat the sugar and eggs together and stir in with the cream and almonds.

6. 6

   Cook until the mixture begins to thicken; then stir in the gelatine, and remove from the fire.

7. 7

   Strain this into a tin basin, and add the essence of almond.

8. 8

   Beat until it begins to thicken, and add the whipped cream.

9. 9

   Mix well, pour into the moulds, and set away.

10. 10

    Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

Almond Bavarian Cream. One pint and a half of cream, one pint of blanched sweet almonds, one-fourth of a teaspoonful of essence of almond, half a package of gelatine, three eggs, one small cupful of sugar, half a cupful of milk

Cook this with the app: pantry check, scaling, and the assistant.