vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Bavarian Cream
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
574Calories
11 gProtein
68 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein11 g
Carbohydrates68 g
Fiber0 g
Sugars63 g
Total Fat30 g
Saturated Fat18 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol189 mg
Sodium73 mg
Potassium314 mg
Calcium209 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus217 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A280 mcg
Vitamin E1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline106 mg
Caffeine12 mg
Water174 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 86. The excerpt below is the record exactly as published.
Coffee Bavarian Cream Make a custard of one egg, one-half cup milk, one-half cup sugar. Add one-fourth cup strong coffee, one and one-half teaspoons gelatine dissolved in a little cold water. When mixture has become slightly stiff add one-half pint whipped cream
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