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Bisque Cream
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
786Calories
7 gProtein
73 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein7.3 g
Carbohydrates73 g
Fiber0 g
Sugars63 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium78 mg
Potassium351 mg
Calcium227 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus195 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline22 mg
Caffeine0 mg
Water218 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.
Bisque Cream. One quart of cream, 1 quart of milk, 1 dozen large macaroons, 1 pound of sugar, 1-3 box of gelatine, 1 pint of good sherry wine
Cook this with the app: pantry check, scaling, and the assistant.