vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. Woodruff, Rahway, N. J.
Presented as published in 1914. 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
544Calories
21 gProtein
74 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein21 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium200 mg
Potassium769 mg
Calcium606 mg
Iron0.2 mg
Magnesium63 mg
Phosphorus501 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate2.2 mcg
Choline91 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
BAVARIAN CREAM. One-half box gelatine, 1 quart milk, 4 eggs, ^ cup sugar, 2 teaspoons vanilla, 14 cup wine.
Cook this with the app: pantry check, scaling, and the assistant.