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Maizena Bavarian Cream
From The encyclopaedia of practical cookery, 1892
Serves 1
A light and creamy dessert.
Presented as published in 1892. 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
592Calories
9 gProtein
89 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein9.4 g
Carbohydrates89 g
Fiber0 g
Sugars86 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol580 mg
Sodium40 mg
Potassium119 mg
Calcium113 mg
Iron1.4 mg
Magnesium7.3 mg
Phosphorus238 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A202 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate74 mcg
Choline423 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 449. The excerpt below is the record exactly as published.
Maizena Bavarian Cream. — Dissolve a little salt in 1 breakfast-cupful of milk, put it in a saucepan, and work in 3oz. of sugar slightly warmed ; put the pan on the fire, and when the milk boils stir in 3oz. of Maizena and the yolks of three eggs whipped in 4 teacupful of milk, stir well for a few minutes, add a little lemon-peel or vanilla
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