Bavarian Coffee Cream

Name: Bavarian Coffee Cream
Ingredients: a quarter of an ounce of gelatine; three or four tablespoonfuls of hot water; four ounces of powdered sugar; a pint of cream; a tablespoonful of essence of coffee

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

2072Calories

16 gProtein

131 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories2072 kcal

Protein16 g

Carbohydrates131 g

Fiber0 g

Sugars111 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol482 mg

Sodium114 mg

Potassium465 mg

Calcium293 mg

Iron0.1 mg

Magnesium30 mg

Phosphorus270 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate2.4 mcg

Choline3.1 mg

Caffeine5.9 mg

Water332 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 which you have previously melted. 578. Bavarian Vanilla Cream. Proceed as for Bavarian strawberry cream (Art. 576), except that instead of adding strawberries, flavor with a tea- spoonful of vanilla. 579. Bavarian Coffee Cream. Proceed as for Bavarian strawberry cream (Art. 576), but, instead of strawberries, flavor with a tablespoonful of essence of coffee

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