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Strawberry Bavarian Cream
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
507Calories
10 gProtein
22 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein9.8 g
Carbohydrates22 g
Fiber0 g
Sugars11 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium38 mg
Potassium476 mg
Calcium114 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus121 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
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 87. The excerpt below is the record exactly as published.
Strawberry Bavarian Cream One pint strawberries (canned or fresh fruit) in which one-half package Knox's gelatine has been dissolved. When partly set, beat to a froth and add one cup cream
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