Strawberry Bavarian Cream
From The Chapel Hill cook book, 1935
Mrs. Susan C. Southerland.
Presented as published in 1935. 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
804Calories
6 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein6.1 g
Carbohydrates202 g
Fiber0 g
Sugars202 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium34 mg
Calcium8.9 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
STRAWBERRY BAVARIAN CREAM 1 pt. whipping cream 1 cup sugar Vst package Knox gelatin 1 qt. crushed strawberries 1 pt. sweet milk 18 lady fingers
Cook this with the app: pantry check, scaling, and the assistant.