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Bavarian Cream
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
934Calories
12 gProtein
34 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories934 kcal
Protein12 g
Carbohydrates34 g
Fiber0 g
Sugars25 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium67 mg
Potassium232 mg
Calcium150 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus137 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 81. The excerpt below is the record exactly as published.
Bavarian Cream 2 tablespoons granulated gelatine 2 cups cream \ cup cold water ^ cup sugar ^ cup hot cream 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.