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Peach Bavarian
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
640Calories
8 gProtein
28 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein7.8 g
Carbohydrates28 g
Fiber0 g
Sugars22 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium46 mg
Potassium153 mg
Calcium101 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline2.1 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 55. The excerpt below is the record exactly as published.
Peach Bavarian 2 tablespoonfuls gelatin 6 ripe peaches 1 cupful water V2 cupful powdered sugar 2 cupfuls cream
Cook this with the app: pantry check, scaling, and the assistant.