Fruit Bavarian Cream

Name: Fruit Bavarian Cream
Ingredients: i c. fruit pulp

From The practical cookbook, 1917

Pineapple, peach, strawberries, bananas, or oranges may be used.

Presented as published in 1917. 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

229Calories

5 gProtein

55 gCarbs

2 gFat

Full nutrition (32 nutrients)

Calories229 kcal

Protein5.2 g

Carbohydrates55 g

Fiber25 g

Sugars26 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium66 mg

Potassium821 mg

Calcium28 mg

Iron3.8 mg

Magnesium68 mg

Phosphorus160 mg

Zinc0.2 mg

Copper0.2 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A151 mcg

Vitamin E0 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate33 mcg

Choline18 mg

Caffeine0 mg

Water172 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 39. The excerpt below is the record exactly as published.

Fruit Bavarian cream. Additional ingredient : i c. fruit pulp

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