vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Bavaroise
From The encyclopædia of practical cookery, 1890
Serves 2
When hard, put it on a dish and pour more whipped cream around it.
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
1034Calories
22 gProtein
31 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories1034 kcal
Protein22 g
Carbohydrates31 g
Fiber1 g
Sugars21 g
Total Fat92 g
Saturated Fat53 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol257 mg
Sodium126 mg
Potassium491 mg
Calcium309 mg
Iron1.3 mg
Magnesium52 mg
Phosphorus291 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline27 mg
Caffeine6.1 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 322. The excerpt below is the record exactly as published.
Chocolate Bavaroise. — Take 1 pint of cream and whip it to a stiff froth ; soak loz. of gelatine in a teacupful of milk ; scrape loz. of Chocolate to a powder, add 2 table-spoonfuls of pow- dered suga
Cook this with the app: pantry check, scaling, and the assistant.