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Strawberry Bavarian Cream
From Lowney's cook book, 1907
Serves 3
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
464Calories
7 gProtein
111 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein6.8 g
Carbohydrates111 g
Fiber0.9 g
Sugars93 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium212 mg
Potassium278 mg
Calcium81 mg
Iron6 mg
Magnesium25 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C126 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate23 mcg
Choline4.1 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 81. The excerpt below is the record exactly as published.
Strawberry Bavarian Cream 2 tablespoons granulated gelatine 1 pint fresh strawberry juice I cup cold water 24 whole strawberries I cup boiling water whip from one pint of cream I cup sugar
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