vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Canary Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Time: twenty minutes. Sufficient for six glasses.
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
212Calories
13 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein13 g
Carbohydrates16 g
Fiber2.7 g
Sugars13 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol169 mg
Sodium147 mg
Potassium457 mg
Calcium354 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus323 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C32 mg
Vitamin A139 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline156 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 308. The excerpt below is the record exactly as published.
Canary Cream. — Put a quart of milk into a saucepan^ with a Little sugar, the thin rind of a lemon, the well-beaten yolks of three eggs, and a glass of sherry or light wine. Heat it very gently, stiiTing all the time, till the eggs thicken, and be very careful that it does not curdle. Serve it ia custard glasses, and dust a little powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.