Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1551Calories
0 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1551 kcal
Protein0 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 34. The excerpt below is the record exactly as published.
Cream. One pint sugar, one-half pint water, one tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.