Grape Bavarian Cream
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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
521Calories
15 gProtein
83 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein15 g
Carbohydrates83 g
Fiber3.5 g
Sugars70 g
Total Fat16 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium454 mg
Calcium129 mg
Iron1.4 mg
Magnesium117 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C224 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate19 mcg
Choline18 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 27. The excerpt below is the record exactly as published.
GRAPE BAVARIAN CREAM. Soak one-third of a package of granulated gelatine in cold water; when soft stand over hot water until dissolved. Add this to a scant pint of grape juice, adding also sufficient powdered sugar (if necessary) to make very sweet. GRAPE BAVARIAN CREAM. Stand in ice water and, as the mixture thickens, stir into it one cupful and a half of thick sweet cream whipped to a solid froth. Decorate the sides and bot- tom of the mold with blanched and split almonds
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