Caledonian Cream
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
342Calories
25 gProtein
15 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein25 g
Carbohydrates15 g
Fiber0.2 g
Sugars10 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium291 mg
Calcium116 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus400 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C1.8 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline590 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 50. The excerpt below is the record exactly as published.
CALEDONIAN CREAM. 1 tablespoonful sieved straw- 4 whites of eggs, berry jam. Sifted sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.