Bavarian Cream

Name: Bavarian Cream
Yield: 3 servings
Ingredients: one pint of rich milk; the same of sweet cream; yolks of four eggs; one-half ounce of gelatine; one small cup of sugar; two teaspoonfuls of vanilla

From The household (of the Detroit free press), 1886

Serves 3

Set on ice to firm.

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 427. The excerpt below is the record exactly as published.

BAVARIAN CREAM. One pint of rich milk, and the same of sweet cream ; yolks of four eggs ; one-half ounce of gelatine ; one small cup of sugar ; two tea- spoonfuls of vanil

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