Recipes > Desserts > Creams > Bavarian Creams,
Recipes > Desserts > Creams > Italian Creams > Italian Cream, or Bavarian Without Cream

Italian Cream, or Bavarian Without Cream


  • 1 pint of milk
  • 3 eggs
  • 3 tablespoonfuls of sugar
  • dash of salt
  • 1 ounce of gelatine


Make a custard of the milk, the yolks of the eggs, and the sugar; add the salt. When it is cooked enough to coat the spoon, add the gelatine, which has soaked for half an hour in some of the cold milk. As soon as the gelatine is dissolved, remove from the fire, and when it begins to stiffen fold in carefully the whites of three eggs whipped to a stiff froth, and turn it into a mold to set.


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The Century Cook Book (1901).

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