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Bavarian Cream with Pineapple
From The Blue grass cook book, 1904
Serves 2
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
767Calories
10 gProtein
129 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein9.8 g
Carbohydrates129 g
Fiber0.2 g
Sugars124 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium27 mg
Potassium189 mg
Calcium127 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus108 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C6 mg
Vitamin A221 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline23 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 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 PINEAPPLE Cut a pineapple into fine pieces. Boil it with ^ pound or coffeecup of sugar. Pass this marma- lade through a sieve or colander. Turn off part of the juice and add ^ package of gelatine, dis- solved in ^ cup of cold water. Stir, and add ^ pint of whipped cream
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