Bavarois
From Culinary jottings, 1885
Presented as published in 1885. 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
695Calories
20 gProtein
41 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein20 g
Carbohydrates41 g
Fiber0.1 g
Sugars24 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium50 mg
Potassium356 mg
Calcium245 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus215 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C2.5 mg
Vitamin A441 mcg
Vitamin E1.5 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline47 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 198. The excerpt below is the record exactly as published.
custard sufficient in quantity to nearly fill the mould ; be generous with the egg-yolks, and do not use flour if you want a creamy pudding ; tint the custard a pale rosy-pink with a few drops of cochineal, strain, whip it well as soon as it is formed, and flavour it with straAvberry syi^up ; when ready, add half an ounce of dissolved gelatine to it, and work as described for " iced apricot pudding," Menu No. 1, adding crystallized strawberries to the frozen cus- tard, and a cofi!ee-cupful of whipped cream
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