vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Caledonian Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Makes a very pretty cream, inexpensive and good.
Presented as published in 1892. 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
670Calories
13 gProtein
136 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein13 g
Carbohydrates136 g
Fiber1.2 g
Sugars113 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium178 mg
Potassium213 mg
Calcium72 mg
Iron2.2 mg
Magnesium18 mg
Phosphorus212 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C5.5 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate54 mcg
Choline306 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 285. The excerpt below is the record exactly as published.
Caledonian Cream.— Mix thoroughly two ounces of raspberry jam, two ounces of red currant jelly, and two ounces of finely-powdered sugar, with the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.