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Bavarian Cream

  • 1/2 box gelatine,
  • 1 pint cream
  • 3-4 eggs beaten stiff
  • 1 cup sugar
  • 1/4 cup of macaroons chopped fine
One-half box gelatine, soaked in cold water 1/2 hour, pour boiling water over to dissolve. One pint cream whipped stiff, whites of 3-4 eggs beaten stiff and stirred into cream, 1 cup sugar in gelatine while hot; when the gelatine begins to thicken, stir in the cream and eggs, 20 cents worth of macaroons chopped fine; when mixture commences to thicken put in macaroons and flavor.
Submitted by Cassyjean - Torrington, CT Oct 13, 2009 15 min 30 min 45 min


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