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Strawberry Bavarian Cream
From The new practical housekeeping, 1890
Serves 4
Serve cold with whipped cream.
Presented as published in 1890. 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
723Calories
10 gProtein
77 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein10 g
Carbohydrates77 g
Fiber0.3 g
Sugars61 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium106 mg
Potassium485 mg
Calcium133 mg
Iron2.7 mg
Magnesium39 mg
Phosphorus125 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.9 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline3.5 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 136. The excerpt below is the record exactly as published.
Strawberry Bavarian Cream,. — Soak one ounce gelatine two hours in half cup cold water, mash one quart strawberries with large cup sugar and let stand one hour; whip one pint cream to froth, strain mashed berries through cloth into bright tin basin, pour half cup boiling water
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