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Ribbon Bavarian
From Lowney's cook book, 1907
Serves 1
Work quickly to keep the gelatine mixture from hardening.
Presented as published in 1907. 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
186Calories
4 gProtein
14 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein4.2 g
Carbohydrates14 g
Fiber2 g
Sugars9.8 g
Total Fat14 g
Saturated Fat4.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol19 mg
Sodium8.9 mg
Potassium162 mg
Calcium68 mg
Iron0.7 mg
Magnesium46 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A48 mcg
Vitamin E4.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.8 mcg
Choline13 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 82. The excerpt below is the record exactly as published.
Ribbon Bavarian Use rule for Plain Bavarian, and divide into three parts before adding the cream. Into one third stir one quarter cup strawberry juice and color pink; into another third add two tablespoons chopped almonds and color green; flavor the other third with vanilla. Add one third of the whipped cream
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