Apricot Bavarian Cream
From 365 desserts, 1900
Serve with whipped cream around the mould.
Presented as published in 1900. 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
3233Calories
19 gProtein
40 gCarbs
334 gFat
Full nutrition (33 nutrients)
Calories3233 kcal
Protein19 g
Carbohydrates40 g
Fiber0.8 g
Sugars3.7 g
Total Fat334 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium198 mg
Potassium1011 mg
Calcium582 mg
Iron0.2 mg
Magnesium61 mg
Phosphorus543 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water697 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 4. The excerpt below is the record exactly as published.
Apricot Bavarian Cream. Cover j4 box of gelatine with y£ cup of cold water and stand aside for y2 hour. Press 1 can of apricots through a colander. Whip 1 quart cream
Cook this with the app: pantry check, scaling, and the assistant.