{"id":6517,"slug":"vanilla-bavarois","title":"Vanilla Bavarois","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","one-half of a split vanilla bean","six ounces of sugar","the yolks of four eggs","five leaves of gelatine","one pint of rich, very stiff, whipped cream","vanilla sauce or sweetened whipped cream flavored with vanilla"],"ingredients_norm":["milk","split vanilla bean","sugar","egg yolk","leaves of gelatine","rich very stiff","vanilla sauce or sweetened whipped cream flavored with vanilla"],"steps":["Boil one quart of milk with one-half of a split vanilla bean.","Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs.","Add five leaves of gelatine that have been washed in cold water, stirring until melted.","Strain, when cold add one pint of rich, very stiff, whipped cream.","Pour into moulds of fancy shape and place in ice box for about two hours.","Serve with vanilla sauce or sweetened whipped cream flavored with vanilla."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w138:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cfcf440e55ca737315f5e1a51d5b2c2acf3e43d3775c176f8217496b64726620","created_at":"2026-08-02T16:52:24Z","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/vanilla-bavarois"}