Plain Bavarian Cream

Ingredients

• 1 pt. cream whipped
• 1/2 box, or 1 oz. of gelatine
• 1 pt. cream or milk soaked in 1/2 c. water
• 1/2 c. sugar
• 1/2 vanilla bean, or 1 tsp.
• Yolks 4 eggs
• % saltspoon salt

Method

1. 1

   Whip one pint of cream and stand it aside to drain.

2. 2

   Scald one pint of cream or milk with the vanilla bean split in two; remove it from the fire, and turn it slowly, stirring all the time, on the yolks, which have been beaten with the sugar and salt to a cream.

3. 3

   Be turn it to the fire a moment to set the egg, but take it off the fire the moment it begins to thicken.

4. 4

   Add the soaked gelatine and flavoring (if the bean has not been used).

5. 5

   Stir until the gelatine has been dissolved, then pass it through a sieve.

6. 6

   When it is cold and beginning to set, whip it a few moments with a Dover beater, and then mix in lightly the whipped cream and turn it in a mould to harden.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 97. The excerpt below is the record exactly as published.

PLAIN BAVARIAN CREAM. 1 pt. cream whipped 1/2 box, or 1 oz. of gelatine 1 pt. cream or milk soked in i/2 c. water y2 c. sugar X/2 vanilla bean, or 1 tsp. Yolks 4 eggs vanilla extract % saltspoon salt

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