Bavaroise
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
1009Calories
20 gProtein
20 gCarbs
91 gFat
Full nutrition (35 nutrients)
Calories1009 kcal
Protein20 g
Carbohydrates20 g
Fiber0 g
Sugars12 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium157 mg
Potassium594 mg
Calcium448 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus383 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.4 mcg
Choline47 mg
Caffeine0 mg
Alcohol4.6 g
Water361 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.
BAVAROISE Add the Gelatine to the milk, and then dis- solve gently over the fire with the sugar. Whip the cream and add the brandy
Cook this with the app: pantry check, scaling, and the assistant.