Bavarian Cream
From The complete cook book, 1900
Serves 4
Can add chocolate, peaches, or other fruits.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.
BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs, beaten together with a cupful of sugar; dissolve half an ounce of gelatine in half a teacupful of warm water; when it is dissolved stir in a pint of boiling hot cream
Cook this with the app: pantry check, scaling, and the assistant.