Biscuit Cream
From Gas cookery, 1885
Presented as published in 1885. 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
2569Calories
40 gProtein
147 gCarbs
205 gFat
Full nutrition (33 nutrients)
Calories2569 kcal
Protein40 g
Carbohydrates147 g
Fiber16 g
Sugars18 g
Total Fat205 g
Saturated Fat105 g
Monounsaturated Fat50 g
Polyunsaturated Fat9.9 g
Cholesterol489 mg
Sodium1473 mg
Potassium1141 mg
Calcium842 mg
Iron8.6 mg
Magnesium106 mg
Phosphorus725 mg
Zinc2.4 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A76 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.8 mg
Folate159 mcg
Choline14 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from Gas cookery (1885) by Helen Edden, page 27. The excerpt below is the record exactly as published.
Biscuit Cream. Ingredients. — 1 pint Double Cream, 1 Lemon, 1 gill of Fruit Pur^e, lb. Ratafia Biscuits, y oz. Gelatine
Cook this with the app: pantry check, scaling, and the assistant.