Bavaroise an Chocolat

Name: Bavaroise an Chocolat
Ingredients: the beaten yolks of two eggs; a pint of milk; four ounces of Cadbury's chocolate; two ounces of sugar; the whites of four eggs; half an ounce of dissolved gelatine

From Little French dinners, 1898

Turn out when set.

Presented as published in 1898. 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

1386Calories

59 gProtein

152 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1386 kcal

Protein59 g

Carbohydrates152 g

Fiber7.9 g

Sugars135 g

Total Fat61 g

Saturated Fat33 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.7 g

Omega-30.2 g

Cholesterol440 mg

Sodium383 mg

Potassium1506 mg

Calcium727 mg

Iron11 mg

Magnesium239 mg

Phosphorus929 mg

Zinc5.6 mg

Copper1.6 mg

Manganese1.7 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.9 mg

Vitamin K9.5 mcg

Vitamin B60.5 mg

Vitamin B123.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.4 mg

Folate51 mcg

Choline386 mg

Caffeine49 mg

Water612 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 27. The excerpt below is the record exactly as published.

Bavaroise an Chocolat (Chocolate Bavaroise). — Mix together the beaten yolks of two eggs, a pint of milk, and four ounces of Cadbury's chocolate grated. Pour into a saucepan, bring to the boil, and leave it to get cold, stiring it every now and then. When cold add it to the yolks of two eggs which have been beaten for ten minutes with two ounces of sugar. Mix all together, then add the whites of four eggs beaten to a stiff froth, and half an ounce of dissolved gelatine

Cook this with the app: pantry check, scaling, and the assistant.