Bavarian Cream

Name: Bavarian Cream
Ingredients: One quart of cream; one pint of milk; one-half package of gelatine; sweeten with powdered sugar; flavor to taste with vanilla or lemon extract

From Southern Recipes, 1913

Presented as published in 1913. 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

3553Calories

47 gProtein

58 gCarbs

349 gFat

Full nutrition (34 nutrients)

Calories3553 kcal

Protein47 g

Carbohydrates58 g

Fiber0 g

Sugars23 g

Total Fat349 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium406 mg

Potassium1641 mg

Calcium1181 mg

Iron0.2 mg

Magnesium117 mg

Phosphorus1032 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate4.2 mcg

Choline92 mg

Caffeine0 mg

Water976 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 12. The excerpt below is the record exactly as published.

BAVARIAN CREAM One quart of cream, one pint of milk, one- half package of gelatine. Take the quart of cream, sweeten with powdered sugar and flavor to taste with vanilla or lemon extract

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