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Apple (Pomme) a la Bavaroise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
617Calories
27 gProtein
43 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories617 kcal
Protein27 g
Carbohydrates43 g
Fiber1.5 g
Sugars32 g
Total Fat39 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Cholesterol134 mg
Sodium65 mg
Potassium423 mg
Calcium201 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus182 mg
Zinc0.7 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C36 mg
Vitamin A333 mcg
Vitamin E1.2 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline43 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 497. The excerpt below is the record exactly as published.
pple ( Pomme ) a la Bavaroise Line mould with aspic, decorate with slices of cooked apples around the bottom of the'mould, fill with red aspic the height of the decoration, then fill with a bavarian. Filling. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, one cup cut-up apples
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