Grape Bavarian Cream

Name: Grape Bavarian Cream
Ingredients: One pint grape juice; 4 cup boiling water; 1% tablespoonfuls Knox Gelatine; % cup sugar; 1% cups heavy cream.

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

2002Calories

20 gProtein

200 gCarbs

127 gFat

Full nutrition (33 nutrients)

Calories2002 kcal

Protein20 g

Carbohydrates200 g

Fiber0.7 g

Sugars169 g

Total Fat127 g

Saturated Fat72 g

Monounsaturated Fat26 g

Polyunsaturated Fat0.1 g

Cholesterol362 mg

Sodium251 mg

Potassium605 mg

Calcium309 mg

Iron4.4 mg

Magnesium66 mg

Phosphorus272 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C224 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K8.4 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate23 mcg

Choline6.2 mg

Caffeine0 mg

Water666 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 10. The excerpt below is the record exactly as published.

GRAPE BAVARIAN CREAM One pint grape juice, 4 cup boiling water, 1% table- spoonfuls Knox Gelatine, % cup sugar, 1% cups heavy cream.

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