Bavarian Cream

Name: Bavarian Cream
Ingredients: J box of gelatine.; J cup of boiling water.; Sweeten and flavor to taste.; 1 quart of whipped cream.

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2495Calories

32 gProtein

136 gCarbs

209 gFat

Full nutrition (33 nutrients)

Calories2495 kcal

Protein32 g

Carbohydrates136 g

Fiber1.3 g

Sugars75 g

Total Fat209 g

Saturated Fat129 g

Monounsaturated Fat60 g

Polyunsaturated Fat8 g

Cholesterol712 mg

Sodium343 mg

Potassium1409 mg

Calcium1022 mg

Iron8.4 mg

Magnesium110 mg

Phosphorus850 mg

Zinc3.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A1761 mcg

Vitamin E6 mg

Vitamin K18 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.6 mg

Folate60 mcg

Choline160 mg

Caffeine0 mg

Water670 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 25. The excerpt below is the record exactly as published.

BAVARIAN CREAM. J box of gelatine. J cup of boiling water. Sweeten and flavor to taste. 1 quart of whipped cream.

Cook this with the app: pantry check, scaling, and the assistant.