Quick Bavarian Cream

Name: Quick Bavarian Cream
Ingredients: the grated rind and juice of one-half lemon; one-half cup orange juice; one-half cup sugar; the unbeaten yolks of three eggs; the whites of two eggs; one-half tablespoon granulated gelatine; two tablespoons cold water

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

673Calories

16 gProtein

144 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories673 kcal

Protein16 g

Carbohydrates144 g

Fiber0.5 g

Sugars123 g

Total Fat5.3 g

Saturated Fat1.5 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.7 g

Cholesterol111 mg

Sodium84 mg

Potassium284 mg

Calcium39 mg

Iron2 mg

Magnesium20 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C39 mg

Vitamin A1.5 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate67 mcg

Choline48 mg

Caffeine0 mg

Water201 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

Quick Bavarian Cream Mix the grated rind and juice of one-half lemon, one-half cup orange juice, one-half cup sugar, and the unbeaten yolks of three eggs. Cook over hot water, stirring constantly until mixture thickens, then add the whites of two eggs, well beaten. Remove from heat, and add^ one-half tablespoon granulated gelatine soaked in two tablespoons cold water

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