vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Burnt Cream
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
854Calories
10 gProtein
99 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein9.8 g
Carbohydrates99 g
Fiber0 g
Sugars92 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol228 mg
Sodium120 mg
Potassium401 mg
Calcium278 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus243 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline96 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 120. The excerpt below is the record exactly as published.
BURNT CREAM. Miss Laura Laughlin, 2323 Leoti avenue.— Make a rich boiled custard of a pint of cream, a pint of milk, two eggs, one tablespoon flour or corn starch, and three-quarters cup white sugar. Have a clean frying pan real hot, into it pour one cup light brown sugar
Cook this with the app: pantry check, scaling, and the assistant.