vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bavarian Cream
From Harper's cook book encyclopædia, 1902
Serves 4
All Bavarian creams are easily made and can be prepared some time before dinner.
Presented as published in 1902. 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
607Calories
5 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein5.4 g
Carbohydrates55 g
Fiber0 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium35 mg
Potassium115 mg
Calcium77 mg
Iron0.1 mg
Magnesium8.8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline1.3 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 94. The excerpt below is the record exactly as published.
Bavarian Cream. See Creams. .. Pie. See Pies. .. Jelly. See Preserves. Dumpling. See Puddings. .. Pudding. .. Sauce. See Sauces. See Soups. 81 Crayfish Soup. Apple Cream CREAMS Chocolate Cream Apple Cream. — Boil twelve large apples in water till soft, take off skin, and rub pulp through hair sieve upon /4 lb. of granulated sugar, whip whites of two eggs, then add all to apples ; beat until it is very stiff and looks quite white. Serve heaped up in a dish. See also Fruits. Banana Cream. — Rub through a coarse sieve ; add as much cream as fruit, and a pinch of salt. To one pint of this mixture add 2 ozs. of powdered sugar. Beat this with a whip until it is light and frothy. Serve in glasses and sprinkle blanch- ed and powdered almonds over the top. In the centre of each place a candied cherry. Serve cold. Bavarian Cream. — Soak half a package of gelatine in a cupful of cold water two hours. Mash together one quart of berries and one cupful of sugar and let them stand an hour. Then press through a fine sieve, re- jecting the seeds. Pour half a cup- ful of hot water on the soaked gela- tine, and when it is dissolved add the strained berries. Stand the pan con- taining the mixture in a basin of ice -water and beat until it begins to thicken, then stir in one pint of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.