Plain Bavarian Cream

Ingredients

• 1 box gelatine
• 1/2 cup cold water
• 1/2 cup sugar
• 1 teaspoonful vanilla
• 1 pint cream
• 1 pint milk
• 4 eggs (yolks)
• 1/2 saltspoonful salt
• 1 tablespoonful wine

Method

1. 1

   Soak the gelatine in cold water till soft.

2. 2

   Chill and whip the cream till you have three pints.

3. 3

   Boil the remainder of the cream, adding enough milk to make a pint in all.

4. 4

   Beat the yolks of the eggs, add the sugar and salt.

5. 5

   Pour the boiling milk on the eggs, mix well, and cook about two minutes.

6. 6

   Stir constantly, add the soaked gelatine, and strain into a pan set in ice water.

7. 7

   When cool, add the vanilla and wine.

8. 8

   Stir till it begins to harden, then stir in the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 209. The excerpt below is the record exactly as published.

Plain Bavarian Cream. box gelatine. 3^ cup cold water. 3^ cup sugar. 1 teaspoonful yanilla. 3S6 The Boston Cook Book, Riz d r Imperatrice, — Prepare the cream as for Bava- rian Cream ; put ooie cup of cooked rice in the hot milk^ and stir till everj^ grain is distinct, then proceed as directed in the preceding receipt. Bavarian Cream, No. 2 (with Eggs). }/2 hox gelatine. y2 cup cold water. 1 pint cream. 1 pint milk. 4 eggs (yolks). cup sugar. % saltspoonful salt. 1 teaspoonful vanilla 1 tablespoonful wine

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