Bavarian Cream

Name: Bavarian Cream
Ingredients: I ozs. Cox’s Gelatine; J pint Cream; 1 teaspoonful of flavouring; 3 ozs. Castor Sugar; f pint Milk

From A manual of gelatine cookery, 1904

This mould would be improved if masked in jelly and decorated with different coloured preserved fruits.

Presented as published in 1904. 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

1372Calories

37 gProtein

105 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1372 kcal

Protein37 g

Carbohydrates105 g

Fiber0 g

Sugars97 g

Total Fat91 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol270 mg

Sodium197 mg

Potassium599 mg

Calcium460 mg

Iron0.4 mg

Magnesium49 mg

Phosphorus391 mg

Zinc1.6 mg

Copper0.6 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate8.5 mcg

Choline54 mg

Caffeine0 mg

Water354 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 15. The excerpt below is the record exactly as published.

BAVARIAN CREAM. I ozs. Cox’s Gelatine. J pint Cream. 1 teaspoonful of flavouring 3 ozs. Castor Sugar. (Noyeau, Curacoa, Marischino, f pint Milk

Cook this with the app: pantry check, scaling, and the assistant.