Bavarian Cream

Ingredients

• One qt. of sweet cream
• yolks of 6 eggs
• 1 cup of sugar
• 2 teaspoonfuls of vanilla
• 1 box of gelatine

Method

1. 1

   Soak gelatine in cold water for 20 minutes, then pour into boiling sweet cream.

2. 2

   Add yolks well beaten and heat until it begins to thicken.

3. 3

   Add whipped cream and flavor with extract.

4. 4

   Mould and set on ice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.

yolks of G eggs, 1 square of Baker's chocolate, 1 tablespocm ol' vanilla, ^lake a custard of the milk, sugar and yolks; melt the chocolale and thin it with hot water, then add it to custard. AVhen cold flavor and add beaten eream. Mrs. Haidle. Vanilla Ice Cream. I^se above reci])e. omitting chocolate. ^[i;s. A. W. TlAinr.K. Maple Ice Cream Boil 1 pt. of maple syrup .") minutes, take from lire. Beat the yolks of 4 eggii light, then pour ovei' tiie syrup slowly, set over boiling water until mixture is thick enough to coat the spoon; strain aiul cool, stirring occasionally. Then aild 1 c|t. of eream, 1 table.spoonful of vanilla. Freeze and pack. Mi;s. 'i\ J. Fi.yxx. Maple Ice Cream. Two cu])s of maple .syrup, ti eggs, I (jt. of cream. Heat the maple .syrup just to boiling and before removing from the lire add the beaten yolks of (i eggs, letting them scald but not boil, \\4ien cool stir in eream and the whites of 2 eggs l)eaten stiff. Place in the freezer and freeze as usual. Mu.s. .7. Li'oxakd Johnson. Peach Ice. IJul) 1 can of ])t'aches through a eolamb'r. add a (|t. of water, juice of 2 oranges and I or 2 lemons, 1 pt. of sugai- (clarified). When cold i)ut in freezer and when half frozen add the beaten whites of 2 eggs. For i'as|)b(M*rv or strawberry ice, the 108 SUPERIOR COOK BOOK (?aiiic as ])c'acli jcf, only ii.se ">? ji'lasscs ol' rasphrrrv <ir si rawlxuTv instead <»!' pcaclu'S. For ])in('a|i|>1(' ice usi' 1 can u'ralcd ])iii('ai)])l(_' Avitli llic juice. ' Mrs. E. E. Drake. Grape Sherbet. Masli 1 II). of Concord grapes thorouglily. and strain tlie juice. Add an ef|nal amount of cold water, juice (d' 1 Jenion and sugar to make ver}' sweet; freeze. Mrs. jAHiiT^ Ironwood. White Velvet Sherbet. The juice of 4 lemons and thinly shaved peel of 1, soaked in the juice !/> hour; then strain the juice and add enough sugar to make a thick syrup — usiially ^4 of ^ cup of sugar to eaeli lemon ; add 1 qt. of milk and turn at once into a freezer packed with 3 parts of ice and 1 of rock salt. Turji slowly at first and when it begins to thicken turn rapidly until stiff; add more ice and salt and let stand for 2 hours. Mrs. Crane. Pineapple Sherbet. One qt. water, whites of 2 eggs, 1 })t. sugar, juice of 2 lemons, 1 can grated pineapple. Let sugar melt in water on hack of a Jewel Eange, add lemon juice, ])ineap])le and sugar, and when half frozen add beaten whites and finish freezing. Gloriana Rogers. Milk Sherbet. Juice of 3 lemons, 2 cups granulated sugar. Mix Avell and allow to stand 2 hours. Tlioroughly chill 1 c|t. new milk, mix all together and freeze. Mrs. AVm. Sedgwick. Nesselrode Pudding. Jioil ••_. ])t. of sugar, i/o pt. of water and the juice of a ])t. can of sliced pin- ajjple 'JO ininuTes. I'eat the yolks of C eggs and stir into the syrup; cook until it titiekens. When cool add 1 (|t. of cream, 2 cups of shelled almonds chopped fine, Vi II). of candied cl.erries and the ])ineapp]e ci:opped fine. Add vanilla, t tcaspoDnful. ^lix well and freeze. JMiiS. A. K. Sedgwick. Macaroon Whip. Whip 1 pt. of ci'eain to its stilfest froth, drain it and add \{> cu]) powdered sugar and 1 teaspoonful of vanilla. Crush 1 dozen larg(_' macai'oons into small ):)ii'ces, lightly whisk them into the cream, turn into a mould, coxx'r carefully and ])ack ice Ol' snow around it. Let it stand all day. Serve in sherbet glasses. Miss Olga Girzi. Maple Parfait. For 1 qt. ma|)le ])arfait take 1 coffee cu|» milh, 1 of cream, 1 of ma})le syrup and volks of I eggs. Set the syru}) on the stove and l)()il a little and then pour over the heateii \olks and stir to a ci'eam ; then add milk and cream and freeze as for ice cream. Miriam x^ustin. Mrs. Smith's Dessert. Make a nice cottage pudding, either in little cakes or on a slab; if the latter, then cut in s(piares and on the top of each piece put a tablespoon of the following: Cream half a cup of butter and 1 cup of sugar together and add 1 qt. of strawl)er- ries, or more, if desired, which have been crushed and stood on ice some time Itefore. Lunch Bananas. Slice -i bananas; cook ' ■_. cup watei', 1,4 cup sugar and juice of lialf a lemon. When like a s\ru]), add bananas and cook 3 minutes. Mrs. C. M. Leon'ard. SUPERIOR COOK ROOK 109 Bavarian Cream

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