Recipe For Making Vanilla Bavarian Cream
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 621 of 825.
1/4 a package of gelatine. 2 yolks of eggs. 1/4 cup of cold water. 1 cup of double cream. 3/4 a cup of hot milk 1/2 cup of cream from top of milk bottle. 2/3 a cup of sugar. 1/4 a teaspoonful of salt. 1 teaspoonful of vanilla extract.
Soften the gelatine in the cold water; add half the sugar to the hot milk in the double-boiler; beat the yolks, add the other half of the sugar and the salt and beat again, then cook in the hot milk until the mixture coats the spoon; add the softened gelatine and strain. Set in a dish of ice and water and stir until beginning to thicken. Then fold in the cream, beaten together until firm, and the vanilla. Turn into a mould and set aside to become firm. Two tablespoonfuls of rum or sherry wine may be used with or without the vanilla.