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Almond Bavarian Cream
From The new practical housekeeping, 1890
Serves 8
Use pistachio nuts instead of almonds for Pistachio Bavarian Cream.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
622Calories
14 gProtein
35 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein14 g
Carbohydrates35 g
Fiber4 g
Sugars27 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol160 mg
Sodium52 mg
Potassium346 mg
Calcium152 mg
Iron1.6 mg
Magnesium95 mg
Phosphorus242 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E8.4 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline73 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 135. The excerpt below is the record exactly as published.
Almond Bavarian Cream. — Whip one and one-haif pinte cream until only a half pint is left unwhipped, which put into a double boiler with a pint blanched sweetalraonds pounded to paste, and add three eggs and a small cup sugar, first thoroughly beaten together; cook until it begins to tnicken, then stir in one ounce gelatine soaked two hours in half cup milk ; remove from fire^ strain and add one-fomth teaspoon essence of almond
Cook this with the app: pantry check, scaling, and the assistant.