vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
American Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Make five hours before using.
Presented as published in 1907. 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
494Calories
25 gProtein
58 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein25 g
Carbohydrates58 g
Fiber0 g
Sugars58 g
Total Fat18 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium251 mg
Potassium606 mg
Calcium449 mg
Iron1.5 mg
Magnesium50 mg
Phosphorus495 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate40 mcg
Choline304 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 100. The excerpt below is the record exactly as published.
AMERICAN CREAM. Mrs. C. W. Dougherty. One quart milk, five eggs, one-half box Cox's gela- tine. Soak the gelatine one-hal'f hour in a little more cold water than will cover it well, then add the cold milk. Put over fire and stir until dissolved. Add the yolks of the eggs beaten with ten tablespoons sugar and let boil two minutes. Beat the whites of the eggs with six tablespoons sugar. Pour the custard over the whites and beat until mixed, add one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.