Apricot Bavarian Cream
From Favorite recipes (North Carolina, 1948), 1948
Mrs. J. Carl Miller
Presented as published in 1948. 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
1626Calories
10 gProtein
22 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1626 kcal
Protein10 g
Carbohydrates22 g
Fiber0.8 g
Sugars3.7 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium106 mg
Potassium558 mg
Calcium299 mg
Iron0.2 mg
Magnesium34 mg
Phosphorus276 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.
APRICOT BAVARIAN CREAM No. 2 can Apricots % pint cold water box gelatin 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.