vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boston Cream - Summer Drink
From Royal Victoria cook book, 1900
Serves 13
Mrs. F. JACKSON
Presented as published in 1900. 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
579Calories
3 gProtein
142 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein3.2 g
Carbohydrates142 g
Fiber0.9 g
Sugars140 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol86 mg
Sodium46 mg
Potassium77 mg
Calcium31 mg
Iron0.7 mg
Magnesium8.5 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C16 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate14 mcg
Choline69 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 70. The excerpt below is the record exactly as published.
. BOSTON CREAM—SumMer Drink.—Four quarts warm water, 4 ounces tartaric acid, 4 pounds white sugar, the whites of 6 eggs, well beaten, 14 ounces essence lemon
Cook this with the app: pantry check, scaling, and the assistant.