vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Bavarian Cream
From Royal Victoria cook book, 1900
Serves 3
Presented as published in 1900. 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
862Calories
9 gProtein
77 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein9.5 g
Carbohydrates77 g
Fiber0 g
Sugars71 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium74 mg
Potassium316 mg
Calcium200 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline18 mg
Caffeine32 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 38. The excerpt below is the record exactly as published.
COFFEE BAVARIAN CREAM.—Half box gelatine: 1 teaspoon vanilla, $ pint milk, 1 cup sugar, 1 pint cream, 1 cup strong boiling coffee
Cook this with the app: pantry check, scaling, and the assistant.