Maraschino Bavarian Cream
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The mould should be oiled with oil of sweet almonds to prevent sticking.
Presented as published in 1880. 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
2326Calories
11 gProtein
204 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2326 kcal
Protein11 g
Carbohydrates204 g
Fiber7.6 g
Sugars172 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium107 mg
Potassium626 mg
Calcium395 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus288 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A4 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline12 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 143. The excerpt below is the record exactly as published.
maraschino Bavarian cream, to make which M. Francatelli recommends as follows : — Whip a pint of double cream until it presents somewhat the appearance of snow, taking care not to overdo it, as it would then produce butter. When the cream is whipped add one ounce and a half of clarified isinglass and a gill and a half of genuine maraschino, the juice of a lemon, and four ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.