vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Canary Cream
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
649Calories
18 gProtein
136 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein18 g
Carbohydrates136 g
Fiber3.6 g
Sugars101 g
Total Fat5.9 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol184 mg
Sodium512 mg
Potassium89 mg
Calcium192 mg
Iron15 mg
Magnesium19 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate85 mcg
Choline151 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 44. The excerpt below is the record exactly as published.
Canary Cream One ounce gelatine, one cup cold water, one and three- quarters cup boiling water, one cup sugar, juice of two lemons, small piece of cinnamon, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.