Orange Bavarian Cream

Ingredients

• A pint and a half of cream
• the juice of five oranges
• grated rind of two
• one large cupful of sugar
• the yolks of six eggs
• half a package of gelatine
• half a cupful of cold water

Method

1. 1

   Soak the gelatine two hours in the cold water.

2. 2

   Whip the cream, and skim off until there is less than half a pint unwhipped.

3. 3

   Grate the rind of the oranges on the gelatine.

4. 4

   Squeeze and strain the orange juice, and add the sugar to it.

5. 5

   Put the unwhipped cream in the double boiler.

6. 6

   Beat the yolks of the eggs and add to the milk.

7. 7

   Stir this mixture until it begins to thicken, and add the gelatine.

8. 8

   As soon as the gelatine is dissolved, take off, and place in a pan of ice water.

9. 9

   Stir until it begins to cool (about two minutes), and add the orange juice and sugar.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 141. The excerpt below is the record exactly as published.

Orange Bavarian Cream. A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water

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