vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bohemian Cream
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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
1201Calories
32 gProtein
219 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1201 kcal
Protein32 g
Carbohydrates219 g
Fiber0.3 g
Sugars214 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium365 mg
Potassium368 mg
Calcium147 mg
Iron4.6 mg
Magnesium32 mg
Phosphorus500 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C2.2 mg
Vitamin A400 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate120 mcg
Choline738 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
BOHEMIAN CREAM. Beat the whites of five eggs to a stiff froth ; take one wine- glassful of jelly and one cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.