vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Bavarian Cream
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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
875Calories
14 gProtein
132 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories875 kcal
Protein14 g
Carbohydrates132 g
Fiber1.8 g
Sugars100 g
Total Fat37 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol119 mg
Sodium39 mg
Potassium2166 mg
Calcium321 mg
Iron2 mg
Magnesium202 mg
Phosphorus305 mg
Zinc2.7 mg
Copper0.3 mg
Manganese7.7 mg
Vitamin D0.6 mcg
Vitamin C62 mg
Vitamin A294 mcg
Vitamin E1.1 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate21 mcg
Choline28 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 91. The excerpt below is the record exactly as published.
Raspberry Bavarian Cream — Cover ^ box gelatine with }4 cupful cold water and let soak 1^ hour; set over boiling water and stir until dissolved; add 6 tablespoonfuls sugar and a pint of raspberry juice; strain into a tin pan. Set on ice and stir until thick; add a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.