vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From The home cook book, 1905
Serves 3
Can be flavored with coffee, chocolate, or fruit juice.
Presented as published in 1905. 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
879Calories
17 gProtein
17 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein17 g
Carbohydrates17 g
Fiber0 g
Sugars6.4 g
Total Fat83 g
Saturated Fat43 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.6 g
Cholesterol220 mg
Sodium45 mg
Potassium269 mg
Calcium177 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus160 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E2.4 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline14 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 146. The excerpt below is the record exactly as published.
BAVARL\N CREAM Scald two cups of thin cream, and pour it slowly over one tablespoon of granulated gelatine, which has been dis- solved in half a cup of cold water. Add the slightly beaten yolks of two eggs. Put in a double-boiler and cook till the mixture coats the spoon. Put through a strainer. When 268 THE HOME COOK BOOK cold add one cup of whipped cream, the whites of the two eggs beaten very stiff, and one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.