Cream a la Cardinal
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
2995Calories
19 gProtein
360 gCarbs
169 gFat
Full nutrition (24 nutrients)
Calories2995 kcal
Protein19 g
Carbohydrates360 g
Sugars250 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium99 mg
Potassium1861 mg
Calcium436 mg
Iron4.2 mg
Magnesium201 mg
Phosphorus514 mg
Zinc3.1 mg
Copper0.5 mg
Manganese4.5 mg
Vitamin C207 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water1042 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 18. The excerpt below is the record exactly as published.
CREAM A LA CARDINAL Pick and clean a quart of raspberries ; put them in a basin, add half a pound of sugar, bruise with a wooden spoon, and pass through a fine sieve ; mix the pulp with a pint of cream, a few drops of carmine, and a box of gelatine dissolved in a small quantity of boiling water
Cook this with the app: pantry check, scaling, and the assistant.