vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Champagne Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Time: a quarter of an hour. Sufficient for half a dozen persons.
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
326Calories
14 gProtein
4 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein14 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.7 g
Total Fat23 g
Saturated Fat8.1 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3.6 g
Cholesterol918 mg
Sodium42 mg
Potassium111 mg
Calcium112 mg
Iron2.4 mg
Magnesium6.8 mg
Phosphorus337 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A324 mcg
Vitamin E2.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate124 mcg
Choline698 mg
Caffeine0 mg
Alcohol4.6 g
Water75 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 332. The excerpt below is the record exactly as published.
Champagne Craam.— Beat the yolks of five eggs very thoroughly, and add by degrees some finely-pounded white sugar, sufficient to make it stiff and firm. Then add a bottle of champagne, keep on stirring till it is all mixed. Last of all, put in a table-spoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.