vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Burnt Cream
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
295Calories
4 gProtein
23 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories295 kcal
Protein4.2 g
Carbohydrates23 g
Fiber0 g
Sugars21 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium19 mg
Potassium58 mg
Calcium38 mg
Iron0.1 mg
Magnesium4.3 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.
Burnt Cream. Half pint double cream, 3 oz. sugar, f oz. leaf gelatine
Cook this with the app: pantry check, scaling, and the assistant.