vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From Virginia Cookery-book, 1884
Serves 5
Proportions of cream and custard may be reversed.
Presented as published in 1884. 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
596Calories
17 gProtein
31 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein17 g
Carbohydrates31 g
Fiber0 g
Sugars27 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol292 mg
Sodium180 mg
Potassium499 mg
Calcium360 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus359 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A126 mcg
Vitamin E0.5 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline9.6 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 106. The excerpt below is the record exactly as published.
Bavarian Crbam. Pour on half a box of gelatine a small cup of milk, and leave it in a bowl to stand until soft. Meanwhile make a quart of good custard, into which, while on the fire, put the softened gelatine. Take a good pint of cream fla- vored with wine and sugar as for syllabub, and as soon as the custard is cool and begins to stiffen whip the cream, putting it into the custard as fast as it froths, and have some one to beat it hard as you add the whipped cream, a spoonful at a time. The custard must be flavored mild- ly with vanill
Cook this with the app: pantry check, scaling, and the assistant.