Maple Bavarian Cream

Name: Maple Bavarian Cream
Ingredients: one tablespoon of gelatin; four tablespoons of cold water; two thirds cup of maple sirup; two egg yolks; one and one half cups of cream; one half teaspoon of vanilla

From Principles of cooking, 1914

Presented as published in 1914. 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

1896Calories

20 gProtein

154 gCarbs

135 gFat

Full nutrition (33 nutrients)

Calories1896 kcal

Protein20 g

Carbohydrates154 g

Fiber0 g

Sugars127 g

Total Fat135 g

Saturated Fat72 g

Monounsaturated Fat26 g

Polyunsaturated Fat0 g

Cholesterol362 mg

Sodium116 mg

Potassium789 mg

Calcium435 mg

Iron0.3 mg

Magnesium68 mg

Phosphorus208 mg

Zinc3.9 mg

Copper0.2 mg

Manganese6.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K8.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.4 mg

Folate2.4 mcg

Choline6.5 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

Maple Bavarian Cream. — Dissolve one tablespoon of gelatin in four tablespoons of cold water. Scald two thirds cup of maple sirup, add two egg yolks, and cook until it thickens. Add gelatin; stir constantly until it begins to thicken. Add one and one half cups of cream whipped stiff and one half teaspoon of vanilla

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