Bavarian Cream

From The Samaritan cookery book, 1903

This mould looks very pretty decorated with different coloured fruits.

Presented as published in 1903. 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

1385Calories

37 gProtein

105 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1385 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

Sodium198 mg

Potassium606 mg

Calcium460 mg

Iron0.4 mg

Magnesium50 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

Water357 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 47. The excerpt below is the record exactly as published.

BAVARIAN CREAM). | oz. Cox’s gelatine. I \ pint of cream, i teaspoonful of vanilla essence. | 3 ozs. of castor sugal. J pint of milk

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