Bavarian Chocolate Cream
From French dishes for American tables, 1886
Presented as published in 1886. 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
2381Calories
18 gProtein
166 gCarbs
185 gFat
Full nutrition (34 nutrients)
Calories2381 kcal
Protein18 g
Carbohydrates166 g
Fiber4 g
Sugars138 g
Total Fat185 g
Saturated Fat106 g
Monounsaturated Fat40 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol487 mg
Sodium128 mg
Potassium775 mg
Calcium325 mg
Iron4.7 mg
Magnesium113 mg
Phosphorus387 mg
Zinc2.2 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.3 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine24 mg
Water318 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.
a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water, then add to it four ounces of powdered sugar, and put it through a sieve. Whip a pint of cream, and, when firm, put it on ice for a quarter of an hour. Press four ounces 200 FRENCH DISHES. of strawberries through a sieve, which put in a bowl with your gelatine and sugar. When beginning to stiffen slightly, add your whipped cream, which re- move from the bowl with a skimmer, so as to drain off all moisture. Mix all well together, and pour into a mold, which put on ice for about an hour. Then turn your cream out of the mold, and serve. 577. Bavarian Chocolate Cream. Prepare exactly as for the foregoing, adding two ounces of chocolate
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