Orange Bavarian Cream
From 365 desserts, 1900
Serve with whipped cream.
Presented as published in 1900. 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
1830Calories
1 gProtein
470 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1830 kcal
Protein1.5 g
Carbohydrates470 g
Fiber0 g
Sugars467 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium338 mg
Calcium25 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate52 mcg
Choline0 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 16. The excerpt below is the record exactly as published.
Orange Bavarian Cream. Cover y of box of gelatine with y2 cup cold water ; soak it for y2 hour j stir 1 lb. sugar into 1 qt. of orange juice
Cook this with the app: pantry check, scaling, and the assistant.