vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
810Calories
41 gProtein
108 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein41 g
Carbohydrates108 g
Fiber0 g
Sugars109 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium356 mg
Potassium873 mg
Calcium664 mg
Iron1.9 mg
Magnesium73 mg
Phosphorus696 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate51 mcg
Choline386 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 381. The excerpt below is the record exactly as published.
BAVARIAN CREAM. One pint of milk, three ounces sugar, half ounce gelatine, two eggs
Cook this with the app: pantry check, scaling, and the assistant.