vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Blanched Cream
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
870Calories
16 gProtein
57 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein16 g
Carbohydrates57 g
Fiber0.9 g
Sugars48 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol533 mg
Sodium176 mg
Potassium336 mg
Calcium161 mg
Iron2 mg
Magnesium24 mg
Phosphorus292 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C18 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate51 mcg
Choline296 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.
Blanched Cream. One pint of cream, six whites of eggs, the rind of a lemon, twc table-spoonfuls of orange-flower water, and five ounces of white sugar
Cook this with the app: pantry check, scaling, and the assistant.