Bavarian Cream — I

Name: Bavarian Cream — I
Ingredients: 1 oz. gelatine; 1 pint cream; 3 table-spoons powdered sugar; 1 tea-spoon vanilla

From The pudding and pastry book, 1900

This cream may be flavoured with two tablespoons maraschino, two tablespoons caramel, a small coffee-cup of very clear, strong coffee or three tablespoons powdered chocolate instead of vanilla.

Presented as published in 1900. 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

1812Calories

34 gProtein

43 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories1812 kcal

Protein34 g

Carbohydrates43 g

Fiber0 g

Sugars25 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium153 mg

Potassium466 mg

Calcium303 mg

Iron0.3 mg

Magnesium35 mg

Phosphorus278 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate8.5 mcg

Choline11 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 21. The excerpt below is the record exactly as published.

Bavarian Cream — I. . . . .98 „ Cream — II. . . . .98 Cliartreu.se of Orange .... 100 „ of Strawberries . . .101 Chestnut Cream ..... 102 Chocolate Bavarois .... 103 Creme aux Fruits ..... 103 „ Hollandaise .... 104 Noyau Cream . . . . .105 Orange Cream ..... 105 Rhenish Cream . . . . .106 Bice Cream . . . . . .107 Strawberry Cream . . . .108 Strawberry or Raspberry Cream . . 108 "Bavarian Cream — I i oz. gelatine 1 pint cream 3 table-spoons powdered sugar 1 tea-spoon vanilla Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible. This cream may be flavoured with two table- spoons maraschino, two table - spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla. Bavarian Cream — II 5 yolks 4 ozs. powdered sugar 1 oz. gelatine

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