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Bavarian Cream
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
715Calories
14 gProtein
77 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein14 g
Carbohydrates77 g
Fiber0 g
Sugars71 g
Total Fat40 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol138 mg
Sodium85 mg
Potassium479 mg
Calcium362 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus305 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A346 mcg
Vitamin E1.1 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate5.9 mcg
Choline57 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 45. The excerpt below is the record exactly as published.
Bavarian Cream Soak one-half box of gelatine half an hour in one-half cup of cold water. Put one pint of milk on to boil and when it reaches the boiling point add the gelatine and stir until dissolved. Remove from the fire then add three-fourths of a cup of sugar; stir until it begins to congeal then add quickly two teaspoons of vanilla and one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.