Cranberry Bavarian Cream

Name: Cranberry Bavarian Cream
Ingredients: Dissolve the Gelatine with the water; add the sugar; fold in the whipped cream; add maraschino; cranberry juice; Pour into a wet mould; pack in ice and salt for 4 hours

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

1808Calories

15 gProtein

211 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories1808 kcal

Protein15 g

Carbohydrates211 g

Fiber6.4 g

Sugars174 g

Total Fat105 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat4 g

Cholesterol356 mg

Sodium62 mg

Potassium906 mg

Calcium599 mg

Iron1.4 mg

Magnesium71 mg

Phosphorus431 mg

Zinc2.4 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A885 mcg

Vitamin E3.1 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate36 mcg

Choline87 mg

Caffeine0 mg

Water630 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.

CRANBERRY BAVARIAN CREAM ' Dissolve the Gelatine with the water, add the sugar and fold in the whipped cream. Stir till nearly stiff, then add maraschino and cranberry juice. Pour into a wet mould and pack in ice and salt for 4 hours

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