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Bavarian Cream

Name: Bavarian Cream
Yield: 4 servings
Ingredients: One pint of milk; yolks of four eggs; one-fourth pound of sugar; one-half ounce of gelatine; one pint of cold cream; flavor with vanilla

From The new home cook book, 1896

Serves 4

Presented as published in 1896. 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

667Calories

16 gProtein

39 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories667 kcal

Protein16 g

Carbohydrates39 g

Fiber0 g

Sugars34 g

Total Fat50 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol321 mg

Sodium149 mg

Potassium366 mg

Calcium252 mg

Iron0.9 mg

Magnesium28 mg

Phosphorus290 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline170 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.

BAVAKIAN CEEAM. Mrs. Chas. Duffield. One pint of milk, yolks of four eggs, one-fourth pound of sugar, one-half ounce of gelatine ; put all over the fire, and stir until the gelatine is dissolved, then strain through a fine sieve, and when cool, add one pint of cold cream ; flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.