Bavarian Cream
From Two hundred tested recipes, 1920
Serves 12 people. Recipe attributed to MRS. JAMES W. HORNER.
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
528Calories
24 gProtein
41 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein24 g
Carbohydrates41 g
Fiber0 g
Sugars36 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium288 mg
Potassium1150 mg
Calcium907 mg
Iron0.1 mg
Magnesium93 mg
Phosphorus744 mg
Zinc3.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water805 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 11. The excerpt below is the record exactly as published.
BAVARIAN CREAM Make 3 cups of milk into plain boiled custard, season with vanilla. Dissolve %4 box Chalmer’s Gelatine in % cup cold water, then add small quantity milk to gela- tine and dissolve thoroughly by putting in warming closet or over tea kettle; when dissolved, add to cus- tard just before taking custard from fire, juice and pulp of 6 oranges. To this add 34 cup sherry wine
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