Bavarian Cream with Maraschino

Name: Bavarian Cream with Maraschino
Ingredients: one pint of milk; six ounces of sugar; the yolks of four eggs; one ounce of gelatine; a small glass of maraschino; two pints of whipped cream

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

4068Calories

96 gProtein

395 gCarbs

244 gFat

Full nutrition (34 nutrients)

Calories4068 kcal

Protein96 g

Carbohydrates395 g

Fiber6.4 g

Sugars347 g

Total Fat244 g

Saturated Fat145 g

Monounsaturated Fat71 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1515 mg

Sodium609 mg

Potassium2434 mg

Calcium1784 mg

Iron5.2 mg

Magnesium200 mg

Phosphorus1739 mg

Zinc8.7 mg

Copper1.2 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A2241 mcg

Vitamin E8.4 mg

Vitamin K21 mcg

Vitamin B61 mg

Vitamin B127.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.3 mg

Folate131 mcg

Choline852 mg

Caffeine0 mg

Water1275 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 52. The excerpt below is the record exactly as published.

BAVARIAN CREAM WITH MARASCHINO ^ With one pint of milk, six ounces of sugar and the yolks of four eggs prepare a custard or English cream. Add one ounce of gelatine while hot, and have it well dis- solved. Strain into a bowl, stir until cold, and then add a small glass of maraschino. When it begins to thicken mix two pints of whipped cream

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