vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ambassador’s Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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
321Calories
13 gProtein
46 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein13 g
Carbohydrates46 g
Fiber0.7 g
Sugars33 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium162 mg
Potassium182 mg
Calcium66 mg
Iron2 mg
Magnesium15 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C3.7 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate52 mcg
Choline301 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 327. The excerpt below is the record exactly as published.
Ambassador’s Cream. — ( Family Recipe.) — Two table- spoonfuls of red-currant jelly, the same of raspberry jam, and two whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.