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Strawberry Bavarian Cream
From Original White House Cookbook, 1887
Serves 6
Kaspberries or currants may be substituted for strawberries.
Presented as published in 1887. 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
311Calories
9 gProtein
32 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein8.6 g
Carbohydrates32 g
Fiber0 g
Sugars28 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.6 g
Cholesterol59 mg
Sodium21 mg
Potassium121 mg
Calcium83 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.8 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline16 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 223. The excerpt below is the record exactly as published.
STRAWBERRY BAVARIAN CREAM. Pick off the hulls of a box of strawberries, bruise them in a basin with a cup of powdered sugar ; rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gela- t
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