vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
American Cream
From The Pattern cook-book, 1890
Serves 2
Serve with vanilla sauce.
Presented as published in 1890. 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
627Calories
17 gProtein
117 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein17 g
Carbohydrates117 g
Fiber0 g
Sugars118 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium155 mg
Potassium551 mg
Calcium456 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus372 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate1.9 mcg
Choline67 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 216. The excerpt below is the record exactly as published.
AMERICAN CREAM. One-half box of gelatine. One-half cupful of cold water. One cupful of sugar. One and one-half pint of milk. One lemon (juice)
Cook this with the app: pantry check, scaling, and the assistant.