Bavarian Cream
From A textbook of domestic science for high schools, 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
1681Calories
74 gProtein
121 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1681 kcal
Protein74 g
Carbohydrates121 g
Fiber0 g
Sugars113 g
Total Fat101 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium272 mg
Potassium612 mg
Calcium482 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus405 mg
Zinc1.7 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline68 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 78. The excerpt below is the record exactly as published.
Bavarian Cream 1 c. milk \ c. sugar 2 yolks of eggs Pinch of salt Cook as a soft custard in a double boiler. While hot, add \ c. gelatine which has been soaked in \ c. cold water. Stir until 180 DOMESTIC SCIENCE gelatine is dissolved. Strain through a wire sieve. Let stand until the mixture begins to stiffen, then beat it smooth, add 1 ts. vanilla and 1 c. cream
Cook this with the app: pantry check, scaling, and the assistant.