vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Tea Bavaroise
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons. Probable cost: 2s. 6d.
Presented as published in 1914. 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
769Calories
40 gProtein
79 gCarbs
33 gFat
Full nutrition (35 nutrients)
Calories769 kcal
Protein40 g
Carbohydrates79 g
Fiber0 g
Sugars76 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium162 mg
Potassium177 mg
Calcium97 mg
Iron1.3 mg
Magnesium20 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate41 mcg
Choline162 mg
Caffeine24 mg
Alcohol1.5 g
Water209 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 727. The excerpt below is the record exactly as published.
Tea Bavaroise (Bavaroise au The) Decoration. Pink jelly. Gold and silver leaf. Mixture. 3 gills tea. To Prepare the Mould. 3 yolks of eggs. | lb. castor sugar. 4 oz. gelatine. | pt. double cream. 1 table-sp. brandy.
Cook this with the app: pantry check, scaling, and the assistant.