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Pistachio Bavarian Cream
From The new practical housekeeping, 1890
Serves 6
Use one pint of pistachio nuts instead of almonds, omitting essence of almond.
Presented as published in 1890. 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
520Calories
21 gProtein
24 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein21 g
Carbohydrates24 g
Fiber5.5 g
Sugars1.6 g
Total Fat38 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8.5 mg
Sodium18 mg
Potassium790 mg
Calcium128 mg
Iron2.8 mg
Magnesium91 mg
Phosphorus424 mg
Zinc1.8 mg
Copper0.9 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.7 mcg
Choline6.8 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 135. The excerpt below is the record exactly as published.
one pint pistachio nuts instead of almonds, omitting essence of almond, and you have Pistachio Bavarian Cream. Chocolate Bavarian Cream,. — Scrape one ounce Baker's choc- olate, add two tablespoons sugar, put over a hot fire with one table- spoon hot water and stir until smooth and glossy. Have a half cup milk boiling, stir the chocolate into it and add one ounce gelatine soaked two hours in a half cup milk. Strain into tin basin, add two tablespoons sugar, place in ice water and stir until it begins to thicken ; add a pint cream f whipped to a stiff froth, mixing well, and turn into mold to harden. Serve ■HuiuuHm. with whipped cream
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