vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Bavarois
From The Hotel St. Francis cook book, 1919
Serves 4
Serve with vanilla sauce or sweetened whipped cream flavored with vanilla.
Presented as published in 1919. 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
19 gProtein
69 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein19 g
Carbohydrates69 g
Fiber0 g
Sugars64 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol304 mg
Sodium176 mg
Potassium609 mg
Calcium447 mg
Iron1 mg
Magnesium48 mg
Phosphorus450 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A378 mcg
Vitamin E1.4 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate27 mcg
Choline211 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 283. The excerpt below is the record exactly as published.
Vanilla Bavarois. Boil one quart of milk with one-half of a split vanilla bean. Stir in gradually, until it gets creamy, six ounces of sugar mixed with the yolks of four eggs. Add five leaves of gelatine that have been washed in cold water, stirring until melted. Strain, when cold add one pint of rich, very stiff, whipped cream
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