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Barbados Cream
From The encyclopædia of practical cookery, 1890
Serves 20
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
24Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.4 g
Carbohydrates4.4 g
Fiber1.5 g
Sugars1.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3.9 mg
Potassium60 mg
Calcium24 mg
Iron0.4 mg
Magnesium7.3 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline2.2 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 473. The excerpt below is the record exactly as published.
Barbados Cream.— (1) Put the thin rinds of three lemons and oranges into stone jars or bottles with 3 drachms each of cloves and cinnamon, and 1 drachm of mace ; pour in 5qts. of spirits of wine 60deg\ over proof, and let this remain for four or five weeks ; filter, mix in 4qts. of water and 2iqts. of capillaire, and bottle when mixed. (2) This is made in the same way as No. 1, using the peel of three oranges, 2oz. of cinnamon, 1 drachm of mace, § drachm of cloves
Cook this with the app: pantry check, scaling, and the assistant.