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Strawberry Bavarian Cream
From Kirmess cook book, 1907
Serves 4
Garnish with whole berries and whipped cream.
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
624Calories
7 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein6.8 g
Carbohydrates55 g
Fiber0 g
Sugars43 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium33 mg
Potassium477 mg
Calcium113 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus120 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline1.3 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.
STRAWBERRY BAVARIAN CREAM- Tuble Talk. For a delightful strawberry Bavarian cream, line an oval mould with strips of paraflBne paper. Round the sides fit split lady^s-fingers, cutting off the ends. Soak one-half of a package of granulated gelatine in one-half of a cupful of cold water, then dissolve over hot water. Crush one quart of hulled and rinsed berries with one cupful of powdered sugar, let stand for two hours, then rub through a sieve. Add the dissolved gelatine, and as the mixture thickens stir in lightly one pint of thick cream
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