Bavaroise of Fruit
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
710Calories
24 gProtein
48 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein24 g
Carbohydrates48 g
Fiber12 g
Sugars29 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Cholesterol239 mg
Sodium171 mg
Potassium735 mg
Calcium244 mg
Iron2.5 mg
Magnesium60 mg
Phosphorus312 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A145 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate35 mcg
Choline14 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 28. The excerpt below is the record exactly as published.
BAVAROISE OF FRUIT. Decoration. — Sweet jelly. Pistachios. Fruit. Filling. 1 gill fruit puree. 1 ,, cream. 1 ,, custard. Sugar. Lemon juice. ^ oz. leaf gelatine. water. Line and decorate a mould. Have the custard cold ; whip the cream lightly, and mix both with the fruit puree ; sweeten ; add lemon juice, colouring if required, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly. Line and decorate a mould. Whip the cream ; add milk, sugar, and flavourings, and stir in the gelatine dissolved in the water. Mould when setting. Turn out and decorate. BLANCMANGE. Decoration. — Sweet jelly. Cherries. Filling. 1 gill cream
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