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Biflcnit a la Creme

Name: Biflcnit a la Creme
Yield: 8 servings
Ingredients: Six ounces granulated sugar; 1 pint of cream; 8 eggs; 4 ounces flour; a little vanilla

From Kentucky receipt book, 1903

Serves 8

Presented as published in 1903. 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

408Calories

9 gProtein

35 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories408 kcal

Protein9 g

Carbohydrates35 g

Fiber0 g

Sugars21 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol246 mg

Sodium84 mg

Potassium146 mg

Calcium67 mg

Iron1.7 mg

Magnesium13 mg

Phosphorus148 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate46 mcg

Choline147 mg

Caffeine0 mg

Water74 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.

Biflcnit a la Creme. Six ounces granulated sugar, 1 pint of cream, 8 eggs, 4 ounces flour, a little vanilla

Cook this with the app: pantry check, scaling, and the assistant.