Canary Cream
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
536Calories
36 gProtein
33 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein36 g
Carbohydrates33 g
Fiber2.8 g
Sugars26 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol616 mg
Sodium404 mg
Potassium1077 mg
Calcium713 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus805 mg
Zinc4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C53 mg
Vitamin A397 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate82 mcg
Choline533 mg
Caffeine0 mg
Water751 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 23. The excerpt below is the record exactly as published.
CANARY CREAM. Five persons 4 oz. COX’S INSTANT POWDERED GELATINE $ gill hot water t lemon r pint milk 3 yolks of eggs Sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.