Bose Cream Ice

Name: Bose Cream Ice
Ingredients: a pint of single cream; 3oz. of caster sugar; a few drops of vanilla essence; a tablespoonful or so of rose water; a gill of very stiffly whipped cream

From The "Queen" cookery books: Ices, 1902

Garnish with crystallized flowers.

Presented as published in 1902. 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

2275Calories

13 gProtein

119 gCarbs

193 gFat

Full nutrition (33 nutrients)

Calories2275 kcal

Protein13 g

Carbohydrates119 g

Fiber0 g

Sugars96 g

Total Fat193 g

Saturated Fat112 g

Monounsaturated Fat42 g

Polyunsaturated Fat1 g

Cholesterol572 mg

Sodium108 mg

Potassium648 mg

Calcium407 mg

Iron0.1 mg

Magnesium43 mg

Phosphorus372 mg

Zinc1.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E0.7 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate3.5 mcg

Choline20 mg

Caffeine0 mg

Water351 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.

Bose Cream Ice. — To a pint of single cream add 3oz. of caster sugar, and scald it j add to it when cool a few drops of vanilla essence, a tablespoonful or so of rose water

Cook this with the app: pantry check, scaling, and the assistant.