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Biveau Cream
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
486Calories
12 gProtein
113 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein12 g
Carbohydrates113 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium7.8 mg
Calcium16 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 50. The excerpt below is the record exactly as published.
BIVEAU CREAM 1 pint of water, 1 ounce of gelatine, J of a vanilla bean, ^ pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.