Bavarian Cream

Ingredients

• one-half box gelatine
• one-half cup water
• a cup of milk
• a half cup of sugar
• pinch of salt
• a pint of cream

Method

1. 1

   Dissolve gelatine in water.

2. 2

   Heat milk with sugar and salt, then add softened gelatine.

3. 3

   Strain, add flavoring, and fold in whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 10. The excerpt below is the record exactly as published.

BAVARIAN CREAMS The so-called Italian and Spanish creams are founded upon a gelatine mixture with the addition of eggs, while the Bavarian Cream in general substitutes whipped cream for eggs. Very simple forms of these are here given: 1. Spanish or Italian Cream Dissolve one-half box gelatine by barely covering it with cold water, letting stand an hour or more. Mean- time make a custard with one pint milk, three-fourths cup of sugar, a pinch of salt, and, when at boiling point, the yolks of three eggs (beaten with part of the sugar), whipped in with the dissolved gelatine. Beat and stir a few minutes then remove, add flavouring and the whites of the eggs whipped very stiff. Let cool and set on ice to chill. 2. Bavarian Cream Dissolve one-half box gelatine in one-half cup water. Heat to boiling point a cup of milk with a half cup of sugar and pinch of salt. Add the softened gelatine, then strain INTRODUCTORY RECIPES 17 and add flavouring. Beat till it begins ta cool and thicken when add lightly a pint of cream

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