Bavarian Cream


Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ lemon, grated rind and juice.
  • ½ cup white wine.
  • cup sugar.
  • 2 eggs.
  • 1 teaspoon granulated gelatine.
  • 1 tablespoon cold water.


Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over whites of eggs beaten stiff. Set in pan of ice water and beat until thick enough to hold its shape. Turn into a mould lined with lady fingers, and chill. Orange juice may be used in place of wine, and the cream served in orange baskets.