Caramel Cream
From Practical West African cookery, 1910
For two servings, double the quantities.
Presented as published in 1910. 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
318Calories
21 gProtein
13 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein21 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium518 mg
Calcium357 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus445 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 63. The excerpt below is the record exactly as published.
Caramel Cream. (II). 2 eggs. 1 teacup milk (if Ideal, one good dessertspoon to the rest of water.) 6 lumps or one large table- spoon sugar. 2 or 3 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.