Bavarian Cream
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 117. The excerpt below is the record exactly as published.
Bavarian Cream. — Prepare like Charlotte Russe No. 2, omitting the whipped cream. Bavarian Cream with Eggs. — Soak a quarter of a box of gelatine in half a cup of cold water for half an hour. Make a pint of Boiled Custard No. 2. Remove from the fire, and stir the soaked gelatine into it. When cool flavor to taste
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