Fruit Bavarian Cream

Name: Fruit Bavarian Cream
Ingredients: 2 tablespoons gelatin; 1/4 cup cold water; 1/2 cup fruit juice; 1 1/2 cups cream; 1 1/2 cups crushed fresh fruit or canned fruit drained of juice

From Favorite recipes of Alexandria Ward, 1952

Presented as published in 1952. 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

1293Calories

21 gProtein

22 gCarbs

125 gFat

Full nutrition (33 nutrients)

Calories1293 kcal

Protein21 g

Carbohydrates22 g

Fiber0 g

Sugars6.2 g

Total Fat125 g

Saturated Fat72 g

Monounsaturated Fat26 g

Polyunsaturated Fat0 g

Cholesterol362 mg

Sodium151 mg

Potassium381 mg

Calcium229 mg

Iron0.2 mg

Magnesium26 mg

Phosphorus207 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K8.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 10. The excerpt below is the record exactly as published.

FRUIT BAVARIAN CREAM 2 tablespoons gelatin 1 1/2 cups crushed fresh fruit or 1/4 cup cold water canned fruit drained of juice 1/2 cup fruit juice 1 1/2 cups cream

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