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Bavarian Cream
From The hearthstone; or, Life at home, 1883
Serves 3
For chocolate, add two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water; for coffee, one teacup of clear, strong coffee.
Presented as published in 1883. 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
659Calories
10 gProtein
15 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein10 g
Carbohydrates15 g
Fiber0 g
Sugars8.6 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1 g
Cholesterol406 mg
Sodium53 mg
Potassium179 mg
Calcium129 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus179 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline187 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 315. The excerpt below is the record exactly as published.
Bavarian Cream. — Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla. Soak half a bo.x of Cox's gelatine for an hour in half a cup of warm water and add the milk. Add the yolks of four eggs beaten smooth, and take from the fire instantly. When cold, and just beginning to thicken, stir in one pint of cream
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