Maizena Bavarian Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Cheap and nice to eat.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 125. The excerpt below is the record exactly as published.
Maizena Bavarian cream. Warm three ounces of sugar and a pinch of salt in a large tumblerful of milk; whilst this is cooking, stir three ounces of maizena and three yolks of egg into a wine-glassful of cold milk ; as soon as the sugar and milk boil, add this mixture, stir over the fire for a few minutes, flavour with lemon peel or vanilla
Cook this with the app: pantry check, scaling, and the assistant.