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Orange Bavarian (Orange a la Bavaroise)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
747Calories
33 gProtein
62 gCarbs
41 gFat
Full nutrition (35 nutrients)
Calories747 kcal
Protein33 g
Carbohydrates62 g
Fiber1.8 g
Sugars51 g
Total Fat41 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol141 mg
Sodium94 mg
Potassium534 mg
Calcium306 mg
Iron0.5 mg
Magnesium44 mg
Phosphorus253 mg
Zinc1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C56 mg
Vitamin A360 mcg
Vitamin E1.3 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline58 mg
Caffeine0 mg
Alcohol2.3 g
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 529. The excerpt below is the record exactly as published.
range Bavarian ( Orange a la Bavaroise) Glaze mould with aspic, decorate with clefts of oranges, meeting one another, and slices of maraschino cherry around the bottom of the mould; fill. Filling. Three tablespoons orange juice, seven tablespoons dissolved Cox’s gelatine, half cup milk, four tablespoons sugar, one cup cut-up oranges, one and a half cups whipped cream, one tablespoon brandy
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