Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint cream to a stiff froth
- one teaspoonful vanilla
- one cup clear strong coffee
- one ounce chocolate
- one pint sifted pulp instead of one pint milk
- three pints ber- ries mashed fine
- one cup sugar
- one cup boiling water
- two quarts
- one scant cup sugar add one-half box gelatine softened in cold water
- one-half box gelatine softened in cold water
- four eggs
- one min- ute
- one cup milk to make the custard
- one pint milk
Directions
Whip one pint cream to a stiff froth; it ought to make two quarts; if too rich to whip add a little milk. With one scant cup sugar add one-half box gelatine softened in cold water, the yolks of four eggs and one teaspoonful vanilla. Cook one min- ute and strain into a broad pan set in ice water. Watch it care- fully and as soon as it begins to thicken add the whipped cream, folding it in as for an omelet. Put into molds and set on ice to harden. This, too, is the foundation for a large variety of creams.
Coffee Bavarian Cream. — Use one cup clear strong coffee and one cup milk to make the custard.
Chocolate. — Add one ounce chocolate, melted, to the hot custard before straining.
Peach. — Take one pint sifted pulp instead of one pint milk and omit the eggs.
Strawberry, or any Other Small Fruit. — Three pints ber- ries mashed fine, strain the juice, add one cup sugar, gelatine soaked as above and dissolved in one cup boiling water. Add whipped cream and mold as before.