Chocolate Bavarian Cream
From The art of cookery, 1899
Serves 1
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.
half a cup of cold water and soak an hour, then add half a cup of hot milk and a tablespoonful of granulated sugar. Stir until the sugar is dissolved, strain into a two-quart bowl, surrounded with ice and water, and add a cup of cold cream and a teaspoonful of vanilla extract. When the liquid begins to jelly beat vigorously with a Dover egg-beater until it is very light, then add the whites of two eggs beaten light, to which has been added a pinch of salt and two tablespoonfuls of granulated sugar. Remove the beater, and, with a strong whip or a wooden spoon, beat into the mixture a pint of whipped cream. Pour into molds, and set on ice till ready to serve. 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 with vanilla extract, set in ice water, sur- rounded with broken ice, and when it begins to stiffen whip until very light. Add the whites of two eggs beaten stiff, and set on ice until ready to serve. Chocolate Bavarian Cream. — Prepare like Charlotte Russe No. 2, but before mixing the hot milk with the soaked gelatine add to it half a cup of grated chocolate
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.