vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Bavarian
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
373Calories
4 gProtein
37 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein4.1 g
Carbohydrates37 g
Fiber0.9 g
Sugars32 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol60 mg
Sodium40 mg
Potassium140 mg
Calcium50 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline1.7 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 86. The excerpt below is the record exactly as published.
Pineapple Bavarian 1 can sliced pineapple or Yi can sliced pineapple and Y2 grated pineapple Y2, package Knox's gelatine Y cup cold water juice of Y2 lemon 2 cups double cream % scant cup sugar 2 dozen pistachio nuts 2 dozen candied or maraschino cherries
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