Bavarian Cream
From Domestic science, principles and application, 1914
Pineapple or strawberries may be used to vary the flavor.
Presented as published in 1914. 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
2348Calories
49 gProtein
120 gCarbs
186 gFat
Full nutrition (34 nutrients)
Calories2348 kcal
Protein49 g
Carbohydrates120 g
Fiber0 g
Sugars102 g
Total Fat186 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol1226 mg
Sodium416 mg
Potassium742 mg
Calcium411 mg
Iron3.7 mg
Magnesium57 mg
Phosphorus670 mg
Zinc3.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate99 mcg
Choline594 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 124. The excerpt below is the record exactly as published.
Bavarian Cream 1 pt. cream (whipped) 1 tsp. vanilla 1 pt. of thin cream or milk Pinch of salt }/2 c. sugar 2 tbsp. granulated gelatin Yolks of 4 eggs ^ c. water
Cook this with the app: pantry check, scaling, and the assistant.