Bavarian Cream
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1441Calories
31 gProtein
164 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories1441 kcal
Protein31 g
Carbohydrates164 g
Fiber0 g
Sugars155 g
Total Fat76 g
Saturated Fat46 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol266 mg
Sodium298 mg
Potassium1450 mg
Calcium1137 mg
Iron0.2 mg
Magnesium114 mg
Phosphorus947 mg
Zinc4 mg
Copper0 mg
Manganese0 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A674 mcg
Vitamin E1.9 mg
Vitamin K4.5 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1 mg
Folate7 mcg
Choline169 mg
Caffeine0 mg
Water790 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 62. The excerpt below is the record exactly as published.
BAVARIAN CREAM. Mrs. G. I. Harry. Vz box gelatine. V2 cup sugar. Vz pint whipped cream. IVz pints milk. 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.