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Grapes (Raisins) a la Bavaroise
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
869Calories
30 gProtein
70 gCarbs
53 gFat
Full nutrition (35 nutrients)
Calories869 kcal
Protein30 g
Carbohydrates70 g
Fiber1 g
Sugars57 g
Total Fat53 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol182 mg
Sodium81 mg
Potassium611 mg
Calcium299 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus272 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C3.6 mg
Vitamin A453 mcg
Vitamin E1.7 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline61 mg
Caffeine0 mg
Alcohol2.3 g
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 512. The excerpt below is the record exactly as published.
Grapes ( Raisins ) a la Bavaroise Glaze a fancy ring mould with lemon aspic; put a row of chopped maraschino cherries all around and fill the centre with grapes that have been peeled and stoned and cut in very small dices. Then glaze again and fill. Filling. Six tablespoons dissolved Cox’s gelatine, four table¬ spoons milk, one tablespoon brandy, three tablespoons sugar, one and a half cups grapes, two cups whipped cream
Cook this with the app: pantry check, scaling, and the assistant.