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Bavarian Coffee Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Can substitute fruit for coffee.
Presented as published in 1907. 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
862Calories
9 gProtein
77 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein9.5 g
Carbohydrates77 g
Fiber0 g
Sugars71 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium74 mg
Potassium316 mg
Calcium200 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline18 mg
Caffeine32 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 100. The excerpt below is the record exactly as published.
BAVARIAN COFFEE CREAM. Soak one-haff box gelatine in cold water for one hour. Then mix with one cupful strong, boiling cof- fee, one cupful sugar, strain into earthen dish. When cool add half pint mi'ik, stirring well and then add one pint cream whipped very stiff and one teaspoon vanilla
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