Bavarian Cream

Ingredients

• Whip 2 c single cream
• Scald ½ c cream
• adding ½ c sugar
• the yolk of 2 eggs
• ½ t salt
• ½ package gelatin soaked in ½ c cold water
• 1 t vanilla

Method

1. 1

   Whip cream and drain.

2. 2

   Scald cream, add sugar and beaten egg yolks, cook as a soft custard.

3. 3

   Add soaked gelatin, strain, cool, then fold in whipped cream and vanilla.

4. 4

   Pour into a mold and set in a cold place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 97. The excerpt below is the record exactly as published.

Y t salt (p. 17, under Cream of Wheat). Preparing the Meal Reheat the cereal, then quickly prepare the apples and place in the oven. Make the Muffins and while baking make the coffee and prepare the table. The apples may be baked on Saturday, but are especially nice when freshly baked. Serve the fruit, then the cereal, and lastly, the muffins and coffee. o A DINNER Sunday Lesson 106 FRICASSEE OF CHICKEN MASHED POTATOES SPINACH EGG AND TOMATO JELLY SALAD MOCK BAVARIAN CREAM Fricassee of Chicken Separate a 3-pound chicken into pieces at the joints; wash and rinse carefully. Put into a saucepan with i quart 174 LESSONS IN COOKING of cold water, an onion with a clove pressed into it, a bit of bay leaf, and i t salt. Bring the water quickly to the boiling point, boil lo m, skim off the coagulated juices which rise to the top, then lower the flame and simmer until the chicken is tender. Drain from the broth. Melt % c butter, add ^ c flour, salt and pepper to taste, and when blended add the chicken broth gradually, strain- ing out the vegetables; simmer 15 m. Beat the yolks of 4 eggs, add a little of the hot broth gradually, then stir into the hot mixture. Add the pieces of chicken and reheat over hot water. Serve garnished with toast points. Bavarian Cream Whip 2 c single cream and drain the whip. Scald ^ c cream that is drained from the whip, adding milk if neces- sary to make the full amount, with j^ c sugar; add the yolk of 2 eggs, beaten and mixed with ^ c sugar, % t salt, and cook as a soft custard. When the liquid will coat the spoon, remove from the fire and add ^ package gela- tine soaked in % c cold water ; strain. Set in a pan of ice water and stir until the mixture begins to thicken, then fold in the whip from the cream and i t vanilla.

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