Bavaroise
From Wholesome cookery, 1887
Presented as published in 1887. 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
2847Calories
28 gProtein
187 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories2847 kcal
Protein28 g
Carbohydrates187 g
Fiber0 g
Sugars170 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium142 mg
Potassium465 mg
Calcium300 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus284 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline8.2 mg
Caffeine0 mg
Alcohol74 g
Water423 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 47. The excerpt below is the record exactly as published.
Bavaroise. 1 pint of double cream, 1 glass of rum or curagoa or maraschino, three-quarters of an ounce of gelatine dissolved, 6 ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.