vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Burnt Cream
From The housewife's referee, 1898
Serves 1
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
169Calories
3 gProtein
44 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein2.8 g
Carbohydrates44 g
Fiber11 g
Sugars32 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol21 mg
Sodium22 mg
Potassium198 mg
Calcium161 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline8.5 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 137. The excerpt below is the record exactly as published.
Burnt Cream. — Make a rich custard of cream and eggs, boiling lemon peel in it but no sugar. When cold pour it over the gateau de pommes, sift a good deal of sugar
Cook this with the app: pantry check, scaling, and the assistant.