Bavarian Cream — II
From The pudding and pastry book, 1900
This cream can be flavoured with three tablespoons of maraschino which should be added with the cream.
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
4827Calories
61 gProtein
161 gCarbs
439 gFat
Full nutrition (33 nutrients)
Calories4827 kcal
Protein61 g
Carbohydrates161 g
Fiber0 g
Sugars111 g
Total Fat439 g
Saturated Fat247 g
Monounsaturated Fat96 g
Polyunsaturated Fat3.6 g
Cholesterol2124 mg
Sodium340 mg
Potassium1234 mg
Calcium843 mg
Iron2.7 mg
Magnesium80 mg
Phosphorus1010 mg
Zinc4.6 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A324 mcg
Vitamin E2.2 mg
Vitamin K29 mcg
Vitamin B60.7 mg
Vitamin B121.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate133 mcg
Choline708 mg
Caffeine0 mg
Water729 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 — II 5 yolks 4 ozs. powdered sugar 1 oz. gelatine 1 quart cream J> pint cream
Cook this with the app: pantry check, scaling, and the assistant.