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Bavarian Cream with Almonds
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
602Calories
11 gProtein
17 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein11 g
Carbohydrates17 g
Fiber3.5 g
Sugars7.5 g
Total Fat56 g
Saturated Fat25 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol121 mg
Sodium33 mg
Potassium322 mg
Calcium151 mg
Iron1.1 mg
Magnesium85 mg
Phosphorus204 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline16 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 50. The excerpt below is the record exactly as published.
BAVARIAN CREAM WITH ALMONDS Blanch 3 ounces of sweet and 1 ounce of bitter almonds, and skin them. Put them in a pan on a moderate fire, stirring constantly. As soon as they have acquired a fine yellow color, take off and let get cold. Pound them into fine pieces. Then add 1 pint of cream, nearly boiling, 2 or 3 tablespoons of sugar, ^ package of gelatine, previously washed in ^ cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.