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Brunt Cream
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
492Calories
15 gProtein
22 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein15 g
Carbohydrates22 g
Fiber3.7 g
Sugars10 g
Total Fat39 g
Saturated Fat19 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol453 mg
Sodium215 mg
Potassium279 mg
Calcium171 mg
Iron2.3 mg
Magnesium23 mg
Phosphorus262 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C43 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate57 mcg
Choline297 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 216. The excerpt below is the record exactly as published.
Brunt Cream. Set on the fire in a stewpan two tablespoonfuls of clarified sugar ; leave it on till it begins to get brown, then shake it about, and put in an ounce of ratafia biscuits, a small bit of lemon peel, sugar, and orange flower ; stir it together, then put in a pint of boiled new milk. When it has simmered by the side of the fire for twenty minutes, beat up four whites of eggs and the yolks of two in a stewpan ; take the milk from the fire and mix with it half a pint of good thick cream
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