vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From Original White House Cookbook, 1887
Serves 3
Can add fruits or nuts.
Presented as published in 1887. 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
369Calories
12 gProtein
67 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein12 g
Carbohydrates67 g
Fiber0 g
Sugars67 g
Total Fat6.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium105 mg
Potassium94 mg
Calcium41 mg
Iron1.3 mg
Magnesium9.3 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline198 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 223. The excerpt below is the record exactly as published.
BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water
Cook this with the app: pantry check, scaling, and the assistant.