Chocolate Bavarian Cream

Ingredients

• One pint of cream
• one cupful of milk
• half a cupful of sugar
• half a box of gelatine
• one square of Baker's chocolate (an ounce)

Method

1. 1

   Soak the gelatine in half a cupful of the milk.

2. 2

   Whip the cream to a stiff froth.

3. 3

   Scrape the chocolate, and add two tablespoonfuls of the sugar to it.

4. 4

   Put in a small frying-pan with one tablespoonful of hot water.

5. 5

   Stir over a hot fire until smooth and glossy.

6. 6

   Have the remaining half cupful of milk boiling.

7. 7

   Stir the chocolate into it, and add the gelatine.

8. 8

   Strain into a tin basin, and add the remainder of the sugar.

9. 9

   Place the basin in a pan of ice water and beat the mixture until it begins to thicken; then add the whipped cream; and when well mixed, turn into the mould.

10. 10

    When hard, serve with whipped cream heaped around.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 143. The excerpt below is the record exactly as published.

Chocolate Bavarian Cream. One pint of cream, one cupful of milk, half a cupful of sugar, half a box of gelatine, one square of Baker's choco- late (an ounc

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