Burnt Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Be careful the cream does not burn.
Presented as published in 1884. 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
1067Calories
16 gProtein
223 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1067 kcal
Protein16 g
Carbohydrates223 g
Fiber0 g
Sugars224 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium735 mg
Calcium602 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 70. The excerpt below is the record exactly as published.
Burnt cream. Warm four fine yolks of egg and a pinch of flour, stir well and add a pint of milk gradually, flavour with cinnamon and dried lemon peel; if required to be very nice, flavour with pounded pistachio nuts, almonds, or macaroons, and 2 little orange-flower water. Continue stirring until cooked, be care- ful the cream does not burn. Put a silver or tin dish in the oven, sprinkle the bottom of it with powdered sugar, moisten with a little water
Cook this with the app: pantry check, scaling, and the assistant.