vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavarian Cream - Substitute
From Cooking for profit, 1886
Serves 3
Good for filling charlottes when pure cream is unavailable.
Presented as published in 1886. 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
560Calories
25 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein25 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium214 mg
Potassium561 mg
Calcium434 mg
Iron1 mg
Magnesium47 mg
Phosphorus431 mg
Zinc2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline208 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 260. The excerpt below is the record exactly as published.
ounce gelatine 6, sugar 3, flavoring ^ ; 34 cents. Makes 2 qts when whipped light; about 18 cents t^5 COOKING JFOR PROFIT, for each quart mould. // 865— Bavarian Cream— Substitute. This is, in effect, blanc-mange whipped up light while cooling, with the aid of white of eggs, so that when perfectly cold it can be sliced and shows the same spongy texture as fine bread It is good to fill charlottes when pure cream cannot be obtained, and good for dessert in place of ice cream. 4 cups good rich milk — a quart. I small cup sugar — 6 ounces. I ounce gelatine — nearly a package of the shred kind, or 2 or ^ sheets. 3 whites of eggs . Vanilia flavoring
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