Chocolate Bavarian Cream
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 39. The excerpt below is the record exactly as published.
2 tb. cocoa or i oz. chocolate. Mix cocoa and sugar, add to scalded mUk, and cook 5 min. Chocolate should be melted and added to milk. Dissolve gelatin in the hot mixture, strain, and set in ice water. Flavor with vanilla. Stir until it begins to thicken and add cream (whipped stiff). Mold and chill. Coffee Bavarian cream. Use recipe for Chocolate Bavarian cream. Substitute coffee for hot milk and omit cocoa and vanilla. Do not cook sugar in milk. Fruit Bavarian cream. Additional ingredient : i c. fruit pulp (pineapple, peach, strawberries, bananas, or oranges may be used). Make as directed for Coffee Bavarian cream (above), adding the fruit when gelatin mixture begins to thicken. Ginger cream. Use recipe for Frtiit Bavarian cream, allow- ing \\ c. milk, and using \ c. preserved ginger (with its sirup) for the fruit. Add r egg (slightly beaten) when the fruit is added. Charlotte msse. Additional ingredient: lady fingers or thin slices of sponge cake to line the mold. Make like Chocolate Bavarian cream (above), omitting chocolate, and fill the lined mold. Flavor with i tsp. vanilla.
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