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Strawberry Bavarian Cream
From The Pattern cook-book, 1890
Serves 4
Serve with fresh strawberries arranged around it.
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
688Calories
6 gProtein
72 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein6.5 g
Carbohydrates72 g
Fiber0 g
Sugars61 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium32 mg
Potassium477 mg
Calcium113 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus120 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
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 214. The excerpt below is the record exactly as published.
STRAWBERRY BAVARIAN CREAM. One quart of strawberries. One-half pint of sugar. One pint of cream. One-half box of gelatine. One-half cupful of cold water
Cook this with the app: pantry check, scaling, and the assistant.