Bayaroise
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 39. The excerpt below is the record exactly as published.
BAYAROISE. ^ oz. Cox’s Gelatine. i gill Milk. I wine glass of Brandj-. 2 ozs. Sugar. J pint Cream
Cook this with the app: pantry check, scaling, and the assistant.