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Bavarian Cream
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
734Calories
4 gProtein
54 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories734 kcal
Protein4.4 g
Carbohydrates54 g
Fiber0.2 g
Sugars41 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium78 mg
Potassium399 mg
Calcium134 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus126 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline0.5 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Bavarian Cream One quart of strawberries, one quart of cream, one large cupful of sugar, half a cupful of boiling water, half a cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.