Bavarian Cream
From The easiest way in housekeeping and cooking, 1881
This can be used also for filling Charlotte Russe.
Presented as published in 1881. 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
2613Calories
20 gProtein
221 gCarbs
185 gFat
Full nutrition (33 nutrients)
Calories2613 kcal
Protein20 g
Carbohydrates221 g
Fiber0 g
Sugars202 g
Total Fat185 g
Saturated Fat102 g
Monounsaturated Fat42 g
Polyunsaturated Fat2.9 g
Cholesterol1217 mg
Sodium136 mg
Potassium539 mg
Calcium380 mg
Iron2 mg
Magnesium34 mg
Phosphorus532 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 122. The excerpt below is the record exactly as published.
Bavarian Cream. Whip a pint of cream to a stiff froth. Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of gelatine for an hour in half a cup of warm water, and add to the milk. Add the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.