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Strawberry Bavarian Cream
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
415Calories
7 gProtein
40 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein7.4 g
Carbohydrates40 g
Fiber0.7 g
Sugars25 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.1 g
Cholesterol89 mg
Sodium150 mg
Potassium189 mg
Calcium158 mg
Iron4.1 mg
Magnesium17 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline22 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 176. The excerpt below is the record exactly as published.
Strawberry Bavarian Cream. • Three pints of berries mashed fine and strain the juice. Add 2% tumblers of granulated sugar and % box of gelatine dissolved in 1 cup of boiling water. Prepare and add 1 pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.