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Chocolate Bavarian Cream
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
746Calories
43 gProtein
41 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein43 g
Carbohydrates41 g
Fiber8.3 g
Sugars26 g
Total Fat45 g
Saturated Fat22 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol745 mg
Sodium321 mg
Potassium694 mg
Calcium170 mg
Iron12 mg
Magnesium190 mg
Phosphorus601 mg
Zinc7.4 mg
Copper2 mg
Manganese2.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline616 mg
Caffeine40 mg
Water155 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 129. The excerpt below is the record exactly as published.
CHOCOLATE BAVARIAN CREAM. Boil a vanilla bean and two table-spoonnils of granulated sugar in oue pint of rich milk until it is well flavored. Take it off of the fire, add one-half box of Cox's gelatine, The New Kentucky Home Cook Book. 255 which has been soaked for one hour in half a pint of warm water. When slightly cooled, add two bars of baker's chocolate grated and dissolved in a little water. Stir in four well-beaten eggs
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