vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Bavarian Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
636Calories
8 gProtein
28 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein7.9 g
Carbohydrates28 g
Fiber1.3 g
Sugars21 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium45 mg
Potassium361 mg
Calcium124 mg
Iron0.7 mg
Magnesium40 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9.6 mcg
Choline8 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 142. The excerpt below is the record exactly as published.
Pineapple Bavarian Cream. One pint of canned pineapple, one small tea-cupful ot sugar, one pint of cream, half a package of gelatine, half a cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.