vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Bavarian Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Avoid using cream which has turned to liquid.
Presented as published in 1914. 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
453Calories
9 gProtein
20 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein8.8 g
Carbohydrates20 g
Fiber0 g
Sugars17 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium830 mg
Potassium78 mg
Calcium50 mg
Iron0 mg
Magnesium5.5 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 102. The excerpt below is the record exactly as published.
PLAIN BAVARIAN CREAM. t pt. cream whipped Yolks 4 eggs 1 pt. cream or milk y2 box or 1 oz gelatine y2 cup sugar % cup cold water y2 ss. salt 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.