Bavaroise
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be served hot or cold.
Presented as published in 1920. 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
1327Calories
22 gProtein
227 gCarbs
40 gFat
Full nutrition (17 nutrients)
Calories1327 kcal
Protein22 g
Carbohydrates227 g
Sugars226 g
Total Fat40 g
Sodium2.3 mg
Potassium4.5 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E7.7 mg
Riboflavin (B2)0.6 mg
Water71 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 213. The excerpt below is the record exactly as published.
Bavaroise, Hot or cold composition, y2 lb. sugar, 8 egg yolks, 1 gill syrup, y2 qt. tea, y2 qt. milk
Cook this with the app: pantry check, scaling, and the assistant.