vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Bavarian Cream
From The new practical housekeeping, 1890
Serves 6
Can be flavored with vanilla instead of oranges.
Presented as published in 1890. 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
717Calories
15 gProtein
63 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein15 g
Carbohydrates63 g
Fiber5 g
Sugars53 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium105 mg
Potassium564 mg
Calcium187 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C112 mg
Vitamin A103 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate88 mcg
Choline166 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 135. The excerpt below is the record exactly as published.
Orange Bavarian Cream.. — Whip one and one-haJf pints cream, and skim ofi' until less than a half pint remains unwhipped : put this in a double boiler, add beaten yolks six eggs, stir until it begins to thicken, and add one ounce gelatine that has been soaked two hours in a half cup cold water, also grated rind of two oranges. When gelatine is dissolved take ofi^and set in pan of powdered ice ; stir till it begins to cool and add juice five oranges strained over one large cup sugar
Cook this with the app: pantry check, scaling, and the assistant.