vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Bavarian Cream
From Banquets of the nations, 1911
Serves 8
Can use different essences for flavor.
Presented as published in 1911. 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
535Calories
12 gProtein
13 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein12 g
Carbohydrates13 g
Fiber4 g
Sugars3.5 g
Total Fat50 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol164 mg
Sodium58 mg
Potassium393 mg
Calcium189 mg
Iron1.7 mg
Magnesium100 mg
Phosphorus275 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E8.4 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate26 mcg
Choline77 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 266. The excerpt below is the record exactly as published.
Bavarian Cream. Put half an ounce of Irish moss (steeped in two waters) into a basin with one teacupful of milk, and soak for two hours. Put one and a half pints of cream into a basin and whip well until there is only half a pint left, the remainder being in a stiff froth. Pound one pint blanched sweet almonds in a mortar, mix in the unwhipped cream, add three eggs beaten up with one teaspoonful sugar. Put the whole into a saucepan and stir over the fire until the preparation commences to thicken, add the Irish moss, remove the pan from the fire ; pass the whole through a sieve into a basin, and add quarter teaspoonful essence of almonds
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Cook this with the app: pantry check, scaling, and the assistant.