Cream Jellies or Bavaroises
From The spirit of cookery, 1895
Pistachios and spinach can be used to color the Bavaroise green.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 177. The excerpt below is the record exactly as published.
A milk or emulsion of almonds, or nuts, is mixed with boiling cream suitably sweetened ; to this a con- centrated solution of gelatine is added (in the proportion of 1 oz. to the quart
Cook this with the app: pantry check, scaling, and the assistant.