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Bavarian Cream - Best
From Cooking for profit, 1886
Serves 6
Can be flavored with fruit juice or cordial.
Presented as published in 1886. 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
641Calories
7 gProtein
27 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein6.5 g
Carbohydrates27 g
Fiber0 g
Sugars21 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol166 mg
Sodium52 mg
Potassium213 mg
Calcium147 mg
Iron0 mg
Magnesium15 mg
Phosphorus131 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline8.1 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 259. The excerpt below is the record exactly as published.
Bavarian Cream— Best. But whipped cream as stated in the foregoing not being capable of carrying much sugar or flavoring, a little gelatine has to be added to give it substance. Half an ounce to a quart is sufficient un- less there is to be an addition of some flavoring cordial or fruit juice, when an ounce to a quart will be the rule, and four to six ounces of sugar. No boiling is required, but set the gelatine in half a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.