Bavarian Cream

Name: Bavarian Cream
Ingredients: Whip a pint of cold cream; Boil another pint of cream, or rich milk; with a vanilla bean; two tablespoons of sugar; half a box of gelatine; in half a cup of water; the well-beaten yolks of four eggs

From Home dissertations, 1891

Can add fruits like almonds, chocolate, peaches, etc.

Presented as published in 1891. 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

1937Calories

20 gProtein

46 gCarbs

185 gFat

Full nutrition (33 nutrients)

Calories1937 kcal

Protein20 g

Carbohydrates46 g

Fiber0 g

Sugars26 g

Total Fat185 g

Saturated Fat102 g

Monounsaturated Fat42 g

Polyunsaturated Fat2.9 g

Cholesterol1217 mg

Sodium133 mg

Potassium537 mg

Calcium379 mg

Iron1.9 mg

Magnesium33 mg

Phosphorus533 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.8 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate99 mcg

Choline558 mg

Caffeine0 mg

Water429 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 146. The excerpt below is the record exactly as published.

BAVARIAN CREAM. Whip a pint of cold cream to a froth, which will lie on a sieve. Boil another pint of cream, or rich milk, with a vanilfa bean and two tablespoons of sugar, until it is well flavored. Remove it and add half a box of gelatine, which has soaked an hour in half a cup of water in a warm place. When slightly cooled stir in the well-beaten yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.