Jun. 27th, 2017


Jun. 27th, 2017 08:31 am
alexpgp: (Default)
I edited my .emacs file to effectively upgrad my org-mode code to version 9.0.9, whereupon a pretty vital piece of my invoicing process stopped working. Undoing that edit reverted my setup back to version 8.2.10 and restored the functionality.

As there is no pressing need to upgrade, I shall stay with the older version until (and if) I figure out what changed.

alexpgp: (Default)
Going through stuff continues, whereupon I have unearthed a small cache of recipes. One is for something called "Bavarian cream." I recall my grandmother making this once.


I have not read the recipe through to the end, and am looking at it for the first time as I type this post. My mother's index card is dated March 4, 1945.
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1 cup cream (light)
  • 1 envelope gelatin (1 tbsp)
  • 1/4 cup warm water

Mix eggs with sugar. Pour in milk and mix again. Pour gelatin into a glass and add warm water. (Put the glass into hot water to thoroughly dissolve the gelatin.) Put the egg-sugar-milk mixture into a saucepan and put it on a medium flame, stirring constantly. When the mixture thickens and starts to steam, remove it from the stove. Beat and let stand one minute. Pour gelatin into the custard and let it cool. Meanwhile, pour cream into a dish. Attempt to beat. To accelerate cooling of the custard, put the saucepan into cold water. When it is cool, add cream and mix. Get a larger saucepan full of ice and lower the custard saucepan into it. Stir. When the contents thicken, beat with an eggbeater. Put the saucepan into the refrigerator for a while (about an hour).
I seem to remember my grandmother scraped the insides of a vanilla bean and mixed the fine seeds into the sugar before mixing the sugar with the eggs.

I shall have to try this.



alexpgp: (Default)

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