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Strawberry Bavarian Cream
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
598Calories
8 gProtein
85 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein8.1 g
Carbohydrates85 g
Fiber0 g
Sugars72 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium18 mg
Potassium584 mg
Calcium165 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C152 mg
Vitamin A220 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline21 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 142. The excerpt below is the record exactly as published.
Strawberry Bavarian Cream Cover half a box of gelatine with a teacupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry juice, set on ice, and stir until it thickens; add a pint of whipped cream
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