Number of servings 40
Amount in one serving Between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______
CARAMEL BAVARIAN CREAM
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Sugar | 1¼ qt. | ||||
| Hot water | 1½ qt. | ||||
| Milk, scalded | 2 qt. | ||||
| Egg yolks | 16 | ||||
| Sugar | 2 c. | ||||
| Gelatin | ½ c. | ||||
| Cold water | 1½ c. | ||||
| Egg whites | 16 |
Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.
Number of servings 45
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
CARAMEL TAPIOCA
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Pearl tapioca | 3 c. | ||||
| Brown sugar | 6 c. | ||||
| Vanilla | 2 tbsp. | ||||
| Water | 2 qt. | ||||
| Salt | 1 tbsp. | ||||
| Mapleine | 1 tsp. |
Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.
Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______