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Bavarian Cream
From Kentucky receipt book, 1903
Serves 11
Presented as published in 1903. 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
782Calories
6 gProtein
53 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein6.4 g
Carbohydrates53 g
Fiber0.7 g
Sugars37 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol175 mg
Sodium188 mg
Potassium184 mg
Calcium149 mg
Iron4.4 mg
Magnesium15 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate18 mcg
Choline2.6 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 176. The excerpt below is the record exactly as published.
Bavarian Cream. One box of gelatine, % gallon cream, 2 teacups granulated sugar, 1 pint cold water, % of a vanilla, bean, 1^ pints boiling water
Cook this with the app: pantry check, scaling, and the assistant.