Castle Cream
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
422Calories
31 gProtein
31 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein31 g
Carbohydrates31 g
Fiber0.2 g
Sugars26 g
Total Fat19 g
Saturated Fat7 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol573 mg
Sodium274 mg
Potassium750 mg
Calcium258 mg
Iron2.9 mg
Magnesium54 mg
Phosphorus460 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.2 mcg
Vitamin C56 mg
Vitamin A290 mcg
Vitamin E1.6 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate126 mcg
Choline467 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 28. The excerpt below is the record exactly as published.
Castle Cream. Melt a quarter of an ounce of gelatine in a quarter of a pint of milk ; do not allow it to boil, or it will curdle. Make a custard with the yolks of three eggs and half a pint of milk ; pour the boiling milk over the beaten yolks ; stir carefully till thick. Allow it to cool ; then add it to the melted gelatine, which must also be cool. Wet a china mould ; ornament it with dried cherries cut in halves ; pour in a little of the custard, then some small squares of sponge cake, soaked in orange juice ; more fruit and cake till the mould is full ; pour in enough custard to fill the mould. Set aside to get cold ; turn out on a crystal dish ; ornament with dried fruit or red currant jelly
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