Bavarian Cream
From Raleigh recipe book, 1925
Presented as published in 1925. 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
2094Calories
20 gProtein
124 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories2094 kcal
Protein20 g
Carbohydrates124 g
Fiber0 g
Sugars106 g
Total Fat171 g
Saturated Fat98 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol497 mg
Sodium160 mg
Potassium640 mg
Calcium442 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus393 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate2.4 mcg
Choline25 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 29. The excerpt below is the record exactly as published.
BAVARIAN CREAM 1 pint double cream ^,^ cup sugar 14 pint milk 1 teaspoon Virginia Dare ex- 1 tablespoon granulated dial- tract vanilla mer's gelatine 1 box lady-fingers
Cook this with the app: pantry check, scaling, and the assistant.