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Chocolate Bavarian Cream
From The national course in home economics, 1917
Serves 7
Serve with whipped cream.
Presented as published in 1917. 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
783Calories
11 gProtein
51 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein11 g
Carbohydrates51 g
Fiber0.3 g
Sugars39 g
Total Fat61 g
Saturated Fat38 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol206 mg
Sodium33 mg
Potassium443 mg
Calcium295 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus265 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A509 mcg
Vitamin E1.7 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate8.6 mcg
Choline49 mg
Caffeine1.7 mg
Water180 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 214. The excerpt below is the record exactly as published.
CHOCOLATE BAVARIAN CREAM. For one large mold of cream use one-half of a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar and one ounce of chocolate. Soak the gelatine in the cold water for two hours
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