Boston Cream

Name: Boston Cream
Ingredients: 3 quarts of Water boiled; 1^ lbs. of White Sugar; 2 oz. Tartaric Acid; Whites of 2 Small Eggs; teaspoonfuls Lemon Essence

From Household cookery and laundry work, 1882

When using it, put into a tumbler about half a salt-spoonful of carbonate of soda, and half fill the tumbler with water, which mix. Pour in a glassful of the cream, when a froth rises to the top immediately, and makes a delicious drink like lemonade.

Presented as published in 1882. 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

2652Calories

6 gProtein

679 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories2652 kcal

Protein6.4 g

Carbohydrates679 g

Fiber0 g

Sugars679 g

Total Fat2.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium92 mg

Potassium42 mg

Calcium92 mg

Iron0.3 mg

Magnesium30 mg

Phosphorus0 mg

Zinc0.1 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)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water2888 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 48. The excerpt below is the record exactly as published.

BOSTON CREAM 3 quarts of Water boiled. 1^ lbs. of White Sugar. A Summer Drink. 2 oz. Tartaric Acid. Whites of 2 Small Eggs. teaspoonfuls Lemon Essence

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