Burnt Cream
From The National home cook book, 1900
Cherries or nuts can be added.
Presented as published in 1900. 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
1042Calories
29 gProtein
180 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1042 kcal
Protein29 g
Carbohydrates180 g
Fiber0.1 g
Sugars174 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium872 mg
Calcium657 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus691 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The National home cook book (1900), page 27. The excerpt below is the record exactly as published.
BURNT CREAM—One-half cup granulated sugar. Putin | fron spider and burn until a dark brown. Make a custard of the following: Two eggs, one-fourth cup sugar, three- fourths tablespoon cornstarch, vanilla and one pint milk
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