Bavarian Cream
From The Common sense recipe book, 1898
Presented as published in 1898. 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
2945Calories
92 gProtein
120 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories2945 kcal
Protein92 g
Carbohydrates120 g
Fiber0 g
Sugars77 g
Total Fat237 g
Saturated Fat139 g
Monounsaturated Fat71 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol1828 mg
Sodium557 mg
Potassium1803 mg
Calcium1130 mg
Iron6 mg
Magnesium146 mg
Phosphorus1439 mg
Zinc7.4 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D9.7 mcg
Vitamin C0 mg
Vitamin A2241 mcg
Vitamin E9.1 mg
Vitamin K19 mcg
Vitamin B60.9 mg
Vitamin B125.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2 mg
Niacin (B3)0.9 mg
Folate178 mcg
Choline1050 mg
Caffeine0 mg
Water809 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 79. The excerpt below is the record exactly as published.
BAVARIAN CREAM. Whites of six eggs, beaten very light, one quart whipped cream, one ounce gelatine (soak one hour in cold water, drain, and dissolve in a little hot water), flavor with one teaspoonful - vanil
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