Bavarian Cream
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
3068Calories
35 gProtein
684 gCarbs
30 gFat
Full nutrition (31 nutrients)
Calories3068 kcal
Protein35 g
Carbohydrates684 g
Sugars425 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium442 mg
Potassium7438 mg
Calcium1034 mg
Iron16 mg
Magnesium565 mg
Phosphorus1420 mg
Zinc4.4 mg
Copper4.5 mg
Manganese8 mg
Vitamin D4.7 mcg
Vitamin C250 mg
Vitamin A165 mcg
Vitamin E0.2 mg
Vitamin B62.5 mg
Vitamin B122.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)7.4 mg
Folate356 mcg
Choline87 mg
Water1068 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 21. The excerpt below is the record exactly as published.
BAVARIAN CREAM One quart of sweet cream whipped with two cups of sugar as stiff as for syllabub, two- thirds of a box of gelatine dis- solvfCd over the fire in two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.