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Pineapple Bavarian Cream
From Delta Gamma cook book, 1922
Serves 3
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
831Calories
7 gProtein
80 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein7.5 g
Carbohydrates80 g
Fiber2 g
Sugars69 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium45 mg
Potassium255 mg
Calcium119 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus102 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline5.5 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 87. The excerpt below is the record exactly as published.
Pineapple Bavarian Cream 1 whole pineapple 1 cup sugar Y2 box Knox's gelatine Yi cup cold water 2 lemons Yi cup hot water 1 pint cream
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