vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cherry Cream
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
750Calories
15 gProtein
71 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein15 g
Carbohydrates71 g
Fiber0 g
Sugars64 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium85 mg
Potassium559 mg
Calcium240 mg
Iron0.2 mg
Magnesium37 mg
Phosphorus219 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline24 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 91. The excerpt below is the record exactly as published.
Cherry Cream. — Have ready half a pint of cream, half a pint of milk, half a pound of cherries, stoned, white of one egg whisked, three ounces of castor sugar, half an ounce of leaf gelatine
Cook this with the app: pantry check, scaling, and the assistant.