Corney Cream

Name: Corney Cream
Ingredients: three pounds of brown sugar; six quarts of boiling water; a quarter of a pound of tartaric acid; sixpenny-worth of essence of lemon; the whisked whites of three eggs

From The handy dictionary of cookery, 1890

Serve as a refreshing drink.

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

9616Calories

111 gProtein

2254 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories9616 kcal

Protein111 g

Carbohydrates2254 g

Fiber65 g

Sugars1329 g

Total Fat42 g

Saturated Fat9 g

Monounsaturated Fat10 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol558 mg

Sodium13485 mg

Potassium3688 mg

Calcium4873 mg

Iron394 mg

Magnesium489 mg

Phosphorus1162 mg

Zinc7.5 mg

Copper0.8 mg

Manganese3.7 mg

Vitamin D3 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E2.3 mg

Vitamin K0.5 mcg

Vitamin B62.5 mg

Vitamin B121.3 mcg

Thiamin (B1)8.2 mg

Riboflavin (B2)8.4 mg

Niacin (B3)97 mg

Folate1628 mcg

Choline625 mg

Caffeine0 mg

Water4832 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 34. The excerpt below is the record exactly as published.

Corney Cream. Put into a jug three pounds of brown sugar, pour over it six quarts of boiling water ; allow it to cool a little, then add to it a quarter of a pound of tartaric acid, sixpenny- worth of essence of lemon, and the whisked whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.