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Strawberry Bavaroise
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
316Calories
8 gProtein
76 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein8.2 g
Carbohydrates76 g
Fiber1.4 g
Sugars59 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium551 mg
Calcium58 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C204 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate60 mcg
Choline15 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 183. The excerpt below is the record exactly as published.
Strawberry Bavaroise Mix one quart of large, ripe strawberries with four table- spoons of sifted powdered sugar. Rub through a puree sieve and prepare the following: Dissolve an ounce and a half of gelatine in one gill of water, add half a pound of powdered sugar, and when thoroughly dissolved, add the juice of one orange and fifteen drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.