Bavarian Strawberry Cream
From French dishes for American tables, 1886
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
2113Calories
16 gProtein
140 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2113 kcal
Protein16 g
Carbohydrates140 g
Fiber0 g
Sugars116 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium114 mg
Potassium640 mg
Calcium312 mg
Iron0.4 mg
Magnesium44 mg
Phosphorus296 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.
Bavarian Strawberry Cream. Dissolve a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water, then add to it four ounces of powdered sugar, and put it through a sieve. Whip a pint of cream
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