Bavarian Cream
From Culinary jottings, 1885
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 210. The excerpt below is the record exactly as published.
three-quarters of an ounce of gelatine in a stew-pan over the fire, with half a ^Bavarian cream with ^^^^^^ ^f ^^^^^^ ^ ^-^^ ^f ^^^^^^^ ^ liqueur-glass of brandy or sherry, and MENU FOR A PARTY OF EIGHT. 375 a few drops of vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.