vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bavaroise au Chocolat
From The new century cookery book, 1901
Serves 4
The top of the shape may be decorated with whipped cream, sweetened with a little vanilla sugar, by means of a cornet or forcing-bag.
Presented as published in 1901. 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
660Calories
23 gProtein
68 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein23 g
Carbohydrates68 g
Fiber4 g
Sugars61 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol313 mg
Sodium220 mg
Potassium789 mg
Calcium376 mg
Iron5.9 mg
Magnesium122 mg
Phosphorus513 mg
Zinc3.1 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K4.8 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline265 mg
Caffeine24 mg
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 458. The excerpt below is the record exactly as published.
Bavaroise aw Chocolat. — £ lb. chocolate, 3 oz. sugar, \ oz. French leaf gelatine, 1 tablespoonful creme de riz, 1 quart milk, 6 yolks of eggs, 1 teaspoonful vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.