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Bavarian Cream
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
454Calories
8 gProtein
37 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein7.6 g
Carbohydrates37 g
Fiber0 g
Sugars34 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol204 mg
Sodium68 mg
Potassium124 mg
Calcium68 mg
Iron0.6 mg
Magnesium9.3 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline99 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 176. The excerpt below is the record exactly as published.
Bavarian Cream. Use same recipe as for Bavarian cream, adding 1 ounce of melt- ed chocolate to hot custard before straining. Fruit Bavarian Oream. Use same recipe and take 1 pint of sifted pulp, pineapple, peach or pear instead of the pint of milk, and omit the eggs. Strawberry Bavarian Cream. • Three pints of berries mashed fine and strain the juice. Add 2% tumblers of granulated sugar and % box of gelatine dissolved in 1 cup of boiling water. Prepare and add 1 pint of whipped cream. Put in mold to congeal. Bavarian Cream. One pint of rich cream, 1 scant cup granulated sugar, i^ box of gelatine, yolks of 4 eggs, 1 teaspoon vanilla
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