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Bavarian
From The Swedish, French, American cook book, 1918
Serves 1
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
632Calories
46 gProtein
58 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein46 g
Carbohydrates58 g
Fiber2.9 g
Sugars45 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Cholesterol89 mg
Sodium111 mg
Potassium501 mg
Calcium165 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus155 mg
Zinc0.6 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C73 mg
Vitamin A225 mcg
Vitamin E0.9 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline46 mg
Caffeine0 mg
Water382 g
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.
bavarian. Filling. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream, one cup cut-up apples. Stir apple juice and gelatine on ice then the apples that have been cooked and cut up in dices, last the whipped cream. Fill the mould, leave on the ice until ready to serve. Dip in warm water, turn out on a paper doily. Garnish with spun sugar if at hand. Compote of Apple ( Compote de Pomme ) a la Charlotte Glaze charlotte moulds with apple aspic, line with compote of apple; to one cup apple sauce, sweetened and flavored with brandy, take four tablespoons dissolved Cox’s gelatine; color half of it red and leave the other half the natural color. If too white tint slightly with the green coloring. Line the mould from one end to the other — half with the red and half with the green. When the compote has settled and is stiff, fill with apple bavarian. Bavarian. Half cup apple juice, six tablespoons dissolved Cox’s gelatine, one cup cut-up apples, half cup whipped cream
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