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Maraschino Bavarian Cream

Name: Maraschino Bavarian Cream
Yield: 5 servings
Ingredients: Take a pint and a half of cream; half a cupful of cold water; half a package of gelatine; half a pint of milk; a cupful of sugar; the yolks of four eggs; two tablespoonfuls of Maraschino

From Miss Parloa's kitchen companion, 1887

Serves 5

Let it stand for several hours for best results.

Presented as published in 1887. 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

741Calories

12 gProtein

50 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories741 kcal

Protein12 g

Carbohydrates50 g

Fiber0.2 g

Sugars45 g

Total Fat56 g

Saturated Fat31 g

Monounsaturated Fat12 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol299 mg

Sodium111 mg

Potassium267 mg

Calcium174 mg

Iron0.8 mg

Magnesium20 mg

Phosphorus210 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.3 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.4 mg

Vitamin K3.6 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline128 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 383. The excerpt below is the record exactly as published.

Maraschino Bavarian Cream. Take a pint and a half of cream, half a cupful of cold water, half a package of gelatine, half a pint of milk, a cupful of sugar, the yolks of four eggs, and two table- spoonfuls of Maraschino

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