Bavarian Cream
From Granite City cook book, 1900
Presented as published in 1900. 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
47Calories
12 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein12 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium2.3 mg
Calcium7.8 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water1.8 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 10. The excerpt below is the record exactly as published.
BAVARIAN CREAM. 1-2 oz. gelatine dissolved in 1-2 pt. milk, 1 at. cream sweetened and fla- Arored with vanilla.
Cook this with the app: pantry check, scaling, and the assistant.