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Bavarian Cream. Fine

Name: Bavarian Cream. Fine
Yield: 3 servings
Ingredients: one pint cream whipped; one-half cup sugar; two eggs; one-half box gelatine; one pint milk; one teaspoonful vanilla

From The New century cook book, 1899

Serves 3

Presented as published in 1899. 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

828Calories

16 gProtein

47 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories828 kcal

Protein16 g

Carbohydrates47 g

Fiber0 g

Sugars42 g

Total Fat64 g

Saturated Fat36 g

Monounsaturated Fat14 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol304 mg

Sodium150 mg

Potassium445 mg

Calcium317 mg

Iron0.6 mg

Magnesium34 mg

Phosphorus321 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A105 mcg

Vitamin E0.4 mg

Vitamin K3.8 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate17 mcg

Choline129 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 143. The excerpt below is the record exactly as published.

Bavarian Cream. Fine. One pint cream whipped, one-half cup sugar, two eggs, one-half box gelatine, one pint milk, one teaspoonful vanilla

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