vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Bisque Cream
From The Toronto Cook Book, 1915
Serves 9
Presented as published in 1915. 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
771Calories
31 gProtein
47 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein31 g
Carbohydrates47 g
Fiber11 g
Sugars31 g
Total Fat55 g
Saturated Fat8.8 g
Monounsaturated Fat31 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol211 mg
Sodium154 mg
Potassium1017 mg
Calcium505 mg
Iron4.1 mg
Magnesium266 mg
Phosphorus707 mg
Zinc4.1 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E23 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)3.5 mg
Folate64 mcg
Choline46 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 40. The excerpt below is the record exactly as published.
Bisque Cream Take one and three-quarters pounds of broken almonds, two quarts boiled custard
Cook this with the app: pantry check, scaling, and the assistant.