Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
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
- two cups of cream stiff
- half pound of macaroons
- one pint of milk
- one-half cup of sugar
- one envelope
- four eggs
- twelve people
Directions
BAVARIAN CREAM — Whip two cups of cream stiff, grate one- half pound of macaroons or nuts, make a custard of one pint of milk, one-half cup of sugar, one envelope or half box Knox's gelatine, sof- tened three minutes in a little cold water, yolks of four eggs and tea- spoon of vanilla. Cook one minute and strain into pan set in ice water or cold place and when it begins to thicken add macaroons and whipped cream and fold in. Place in cold place to harden. Serve with chopped nuts and maraschino cherries. Serves twelve people.