Strawberry Bavarian Cream
From Use and preparation of food, 1919
This recipe is a variation of the grape sponge.
Presented as published in 1919. 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
1536Calories
22 gProtein
177 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1536 kcal
Protein22 g
Carbohydrates177 g
Fiber2.6 g
Sugars129 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.5 g
Cholesterol241 mg
Sodium645 mg
Potassium330 mg
Calcium305 mg
Iron16 mg
Magnesium32 mg
Phosphorus173 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate69 mcg
Choline12 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 115. The excerpt below is the record exactly as published.
Sugar (or the equivalent in sirup), 1 •Tuice of 2 orangps. cup. Juice of 3 lemons. Water, 1 quart. (jrat(Hl pineapple, h can. GRAPE SPONGE. G'l-anulated gelatin, 2 tablespoons. Sugar (or the equivalent in sirup), f Grai)e juice, 1 cup. cup. I.enion juice, i cup. Two egg whites. Boiling water, 1 cup. Soften the gelatin in I cup of cold water. Add the boiling water and the sugar or sirup. When partially cooled add the grape and lemon juice. Fold in the bffiten egg whites just when the mixture begins to set. STP.AWBERKY BAVARIAN CREAM. ilake as for grape sponge, iising strawberiy juice for grape juice. Omit the egg whites-and use instead 1 cup cream, whipped
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