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Bavarian Cream

A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).

A historical recipe

Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of sugar, yolk of 2 eggs.
  2. Mix well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until thick enough to hold its shape.
  3. Turn in mould and chill.