vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From Kirmess cook book, 1907
Serves 2
Serve with whipped cream.
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
796Calories
22 gProtein
84 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein22 g
Carbohydrates84 g
Fiber0 g
Sugars78 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol485 mg
Sodium131 mg
Potassium577 mg
Calcium466 mg
Iron1.1 mg
Magnesium45 mg
Phosphorus485 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A428 mcg
Vitamin E1.7 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate55 mcg
Choline344 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.
BAVARIAN CREAM. Mrs. William C. Wescott. One pint of milk, yolks of four eggs, one-fourth pound of sugar, one-half box of gelatine. Put all on the fire and stir until the gelatine is dissolved. Strain through a sieve, when cold add one-half pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.