Strawberry Bavarian Cream

Name: Strawberry Bavarian Cream
Ingredients: sufficient strawberries to make one pint of strained juice; one-half a box of gelatine; one-half cup of cold water; one cup of powdered sugar; one pint of cream; a gill of milk

From 365 desserts, 1900

Serve with whipped cream or fresh strawberries.

Presented as published in 1900. 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

2359Calories

16 gProtein

191 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories2359 kcal

Protein16 g

Carbohydrates191 g

Fiber0 g

Sugars157 g

Total Fat172 g

Saturated Fat98 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol497 mg

Sodium150 mg

Potassium1363 mg

Calcium517 mg

Iron1.2 mg

Magnesium100 mg

Phosphorus493 mg

Zinc2.1 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D1.2 mcg

Vitamin C268 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate0 mcg

Choline22 mg

Caffeine0 mg

Water906 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 24. The excerpt below is the record exactly as published.

Strawberry Bavarian Cream. Mash sufficient strawberries to make one pint of strained juice. Cover one-half a box of gelatine with one-half cup of cold water and let it stand for half an hour; add to the strawberry juice one cup of powdered sugar, stir until dissolved ; whip one pint of cream, put the juice in a pan, stand it in another of cracked ice. Now add a gill of milk

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