Coffee Bavarian Cream

Name: Coffee Bavarian Cream
Ingredients: two level tablespoons gelatine; one-third cup cold water; one cup boiling strong coffee; two-thirds cup sugar; one pint whipped cream

From Dainty recipes, 1950

Presented as published in 1950. 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

1779Calories

29 gProtein

193 gCarbs

104 gFat

Full nutrition (34 nutrients)

Calories1779 kcal

Protein29 g

Carbohydrates193 g

Fiber0 g

Sugars172 g

Total Fat104 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol356 mg

Sodium79 mg

Potassium810 mg

Calcium490 mg

Iron0.5 mg

Magnesium63 mg

Phosphorus430 mg

Zinc1.8 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A881 mcg

Vitamin E3 mg

Vitamin K9.1 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate24 mcg

Choline91 mg

Caffeine95 mg

Water602 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 10. The excerpt below is the record exactly as published.

COFFEE BAVARIAN CREAM Soak two level tablespoons gelatine in one-third cup cold water about ten minutes. Then add one cup boiling strong coffee and two-thirds cup sugar. When this is cold enough to thicken some add one pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.