Black Walnut Bavarian

Ingredients

• Two tablespoonfuls Knox Gelatine
• one half cup cold water
• one cup scalded milk
• yolks of two eggs
• one-half cup sugar
• one-half cup sugar caramelized
• one teaspoonful vanilla
• three-fourths cup nut meats
• whip from three cups cream

Method

1. 1

   Beat yolks until thick, add sugar gradually and scalded milk.

2. 2

   Cook in double boiler until custard coats the spoon.

3. 3

   Add soaked gelatine, stir until dissolved, then add caramel.

4. 4

   Set in ice water until nearly set, then add vanilla, nuts, and whipped cream.

5. 5

   Turn into a mould rinsed in cold water and let stand until set.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 52. The excerpt below is the record exactly as published.

BLACK WALNUT BAVARIAN. Two tablespoonfuls Knox Gelatine soaked in one half cup cold Avater, one cup scalded milk, yolks of two eggs, one -half cup sugar, one-half cup sugar caramalized, one teaspoonful vanilla, three-fourths cup nut meats, whip from three Qups cream

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