Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Cream
  • ½ Pint of Gelatine, or ½ Box


First of all, in making all Bavarian Creams, follow implicitly the general directions given for making Cream Desserts, viz: soaking the gelatine, and, before whipping the Cream, cool it for at least an hour on the ice. Then put one pint of fresh Cream or Milk in a farina boiler, and add the sugar, and bring it to a boil. As it boils, pour in the gelatine which has been combined wi