Bavarian Cream, with Chocolate
A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).
A historical recipe
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- is made as the preceding cream, adding two sticks of chocolate, soaked and smoothed, to the yolks of the eggs.