Orange Bavarian Cream (Uncooked)

Ingredients

• juice of three oranges
• grated rind of 1 orange
• 2 level tablespoons gelatin
• 3 egg yolks
• 0.5 cup granulated sugar
• juice of 1 lemon
• 3 egg whites
• 0.5 cup whipping cream

Method

1. 1

   To juice of three oranges and grated rind of 1 orange add gelatin, stir.

2. 2

   To egg yolks well beaten add granulated sugar, stir and add juice of 1 lemon, add orange and gelatin mixture slowly, stirring while adding same.

3. 3

   Fold beaten egg whites and whipped cream into the mixture when it begins to thicken.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.

ORANGE BAVARIAN CREAM (UNCOOKED) To juice of three oranges and grated rind of 1 orange add 2 level tablespoons gelatin, stir. To 3 egg yolks well beaten add % cup granu- lated sugar, stir and add juice 1 lemon, add orange and gelatin mixture slowly, stirring while adding same. 3 egg whites beaten and V2 cup whipping cream, whipped. Fold these into the above mix- ture when it begins to thicken. If the gelatin does not dissolve sufficiently in the orange juice, the bowl can be placed over hot water for a few minutes. Mrs. James M. Bell. 24-HOUR SALAD DESSERT 2 cups white cherries 2 cups quartered marsh- halved and seeded mallows 2 cups diced pineapple % lb. blanched almonds, 2 cups orange sections chopped Make dressing of 2 eggs beaten until light, 2 tablespoons sugar added to eggs. Add XA cup cream and juice of 1 lemon

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