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Chocolate Bavarian Cream
From The new practical housekeeping, 1890
Serves 6
Serve with whipped cream.
Presented as published in 1890. 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
358Calories
7 gProtein
14 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein7 g
Carbohydrates14 g
Fiber0.8 g
Sugars9.4 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol83 mg
Sodium34 mg
Potassium146 mg
Calcium80 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline7.6 mg
Caffeine3.8 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 135. The excerpt below is the record exactly as published.
Chocolate Bavarian Cream,. — Scrape one ounce Baker's choc- olate, add two tablespoons sugar, put over a hot fire with one table- spoon hot water and stir until smooth and glossy. Have a half cup milk boiling, stir the chocolate into it and add one ounce gelatine soaked two hours in a half cup milk. Strain into tin basin, add two tablespoons sugar, place in ice water and stir until it begins to thicken ; add a pint cream
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