vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Burnt Cream (1)
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
192Calories
8 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein8.3 g
Carbohydrates1.8 g
Fiber0.7 g
Sugars0 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.4 mg
Sodium1.4 mg
Potassium11 mg
Calcium16 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E2.8 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.
Burnt Cream (1)—Ingredients—1 pint of cream, 1 stick of cin- namon, a little lemon peel, the yolks of 4 eggs, sugar to taste. Boil the cream with a stick of cinnamon
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