vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Bavarian Cream
From Harper's cook book encyclopædia, 1902
Serves 3
Serve with whipped cream.
Presented as published in 1902. 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
622Calories
8 gProtein
82 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein8.1 g
Carbohydrates82 g
Fiber2.6 g
Sugars74 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol90 mg
Sodium57 mg
Potassium258 mg
Calcium157 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C10 mg
Vitamin A28 mcg
Vitamin E1 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2 mcg
Choline20 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 96. The excerpt below is the record exactly as published.
Cranberry Bavarian Cream. — Rub through a sieve while hot one pint of cooked cranberries, and add to them one cupful of granulated sugar. Dis- solve half a box of gelatine in a little cold water and add it while the berries are hot. When the sugar and gel- atine are dissolved, place the dish containing the mixture in a pan of ice -water and stir until it begins to thicken; then add one cupful of milk Creole Cream CREAMS Italian Cream and one cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.