Raspberry Bavarian
From Perfection in baking, 1895
Can be made with other flavors.
Presented as published in 1895. 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
3688Calories
78 gProtein
289 gCarbs
257 gFat
Full nutrition (34 nutrients)
Calories3688 kcal
Protein78 g
Carbohydrates289 g
Fiber5.4 g
Sugars188 g
Total Fat257 g
Saturated Fat144 g
Monounsaturated Fat52 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol724 mg
Sodium305 mg
Potassium6497 mg
Calcium939 mg
Iron6.3 mg
Magnesium606 mg
Phosphorus915 mg
Zinc8 mg
Copper1.9 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K17 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate61 mcg
Choline22 mg
Caffeine0 mg
Water618 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 18. The excerpt below is the record exactly as published.
Raspberry Bavarian. Dissolve two ounces of gelatine in a half pint of cream; press out enough raspberries to get one pint of juice; add sugar to it; after it is strained add the gelatine to it; set in ice water, stirring it until nearly cold. Beat up one pint of double cream
Cook this with the app: pantry check, scaling, and the assistant.