Raspberry Bavarian Cream

Name: Raspberry Bavarian Cream
Ingredients: Dissolve the Gelatine with the boiling water; add the raspberries; the sugar; whipped cream; Pour into a wet mould

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

1526Calories

17 gProtein

138 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories1526 kcal

Protein17 g

Carbohydrates138 g

Fiber0 g

Sugars94 g

Total Fat105 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Cholesterol356 mg

Sodium38 mg

Potassium1040 mg

Calcium510 mg

Iron1.3 mg

Magnesium95 mg

Phosphorus479 mg

Zinc2.2 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D1.9 mcg

Vitamin C52 mg

Vitamin A881 mcg

Vitamin E3 mg

Vitamin K8.9 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate14 mcg

Choline79 mg

Caffeine0 mg

Water480 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

RASPBERRY BAVARIAN CREAM Dissolve the Gelatine with the boiling water, add the raspberries rubbed through a sieve, the sugar and whipped cream. Pour into a wet mould

Cook this with the app: pantry check, scaling, and the assistant.