Brown Bread Cream

Name: Brown Bread Cream
Ingredients: I oz. Cox’s Gelatine; 2 ozs. Brown Bread Crumbs; 4 oz. Castor Sugar; i pint Cream; i pint Milk; A few drops of Cox’s Vanilla Essence

From A manual of gelatine cookery, 1904

A little brandy or wine can be added as the doctor orders.

Presented as published in 1904. 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

2431Calories

50 gProtein

153 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2431 kcal

Protein50 g

Carbohydrates153 g

Fiber0 g

Sugars137 g

Total Fat183 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium338 mg

Potassium1192 mg

Calcium903 mg

Iron0.4 mg

Magnesium93 mg

Phosphorus770 mg

Zinc3.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate8.5 mcg

Choline98 mg

Caffeine0 mg

Water705 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 39. The excerpt below is the record exactly as published.

BROWN BREAD CREAM. I oz. Cox’s Gelatine. 2 ozs. Brown Bread Crumbs. 4 oz. Castor Sugar. i pint Cream. A few drops of Cox’s Vanilla i pint Milk

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