Vanilla Bavarian Cream

Ingredients

• One pint of cream
• One pint of milk
• Four eggs (yolks)
• Two table-spoonfuls of sugar
• Two tea-spoonfuls of vanilla
• One-half cupful of cold water
• One-half box of gelatine

Method

1. 1

   Whip the cream light and set it in a cold place.

2. 2

   Soak the gelatine in the water.

3. 3

   Reserve a large half-cupful of the milk, and place the balance on the fire in a double boiler.

4. 4

   Beat the yolks of the eggs light, and add to them the half cupful of cold milk.

5. 5

   When the milk in the boiler is boiling, stir in the yolks, and cook two minutes; then remove from the fire, add the soaked gelatine, and stir in the sugar.

6. 6

   When cold, beat in the vanilla, stir in the whipped cream lightly, place in a mould, and set on ice for at least four hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 214. The excerpt below is the record exactly as published.

VANILLA BAVARIAN CREAM. One pint of cream. One pint of milk. Four eggs (yolks). Two table-spoonfuls of sugar. Two tea-spoonfuls of vanilla. One-half cupful of cold water. One-half box of gelatine

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