{"id":4411,"slug":"raspberry-bavarois","title":"Raspberry Bavarois","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pint of milk","one pint of whipped cream","the yolks of four eggs","one-quarter pound of sugar","six sheets of French gelatine","one-half pint of raspberry juice","whipped cream or raspberry syrup (for serving)"],"ingredients_norm":["milk","whipped cream","egg yolk","sugar","french gelatine","raspberry juice","whipped cream or raspberry syrup"],"steps":["Boil the milk with the sugar, then pour over the yolks, and set on the fire again until it thickens, but do not let it boil.","Wash the gelatine in cold water, add to the mixture, and stir until melted.","Then set aside until cold.","Mix the raspberry pulp with the whipped cream, and stir into the mixture.","Put in mould and place in ice box until set.","Turn out on platter, and serve with whipped cream or raspberry syrup, separate or around the bavarois."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":"four or five persons","yield_text":"For four or five persons.","difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w10:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9e63a8831e7e789afc00bd22729e088be660922e716d9079a6edc564519733e0","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raspberry-bavarois"}