Coffee Bavarian Cream

Ingredients

• one pint of boiling water
• three heaping teaspoonfuls of coffee
• the beaten yolks of four eggs
• one cupful of sugar
• one-half box of Cox's gelatine
• one-half cupful of cold water
• one-half pint of whipped cream

Method

1. 1

   Pour one pint of boiling water on three heaping teaspoonfuls of coffee (ground fine), strain and add the beaten yolks of four eggs and one cupful of sugar.

2. 2

   Stir this custard over the fire until it thickens.

3. 3

   Dissolve one-half box of Cox's gelatine in one-half cupful of cold water and when dissolved add to the hot custard.

4. 4

   When this mixture is entirely cold, beat it a few minutes and add one-half pint of whipped cream.

5. 5

   Set on ice to harden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 212. The excerpt below is the record exactly as published.

COFFEE BAVARIAN CREAH. Pour one pint of boiling water on three heaping teaspoonfuls of coffee (gound fine), strain and add the beaten yolks of four eggs and one cupful of sugar. Stir this custard over the fire until it thickens. Dissolve one- half box of Cox's gelatine in one-half cupful of cold water and when dis- solved add to the hot custard. When this mixture is entirely cold beat it a few minutes an 1 add one-half pint of whipped cream

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