vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream a la Rohine
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
827Calories
44 gProtein
75 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein44 g
Carbohydrates75 g
Fiber5.9 g
Sugars67 g
Total Fat42 g
Saturated Fat9 g
Monounsaturated Fat21 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol515 mg
Sodium280 mg
Potassium777 mg
Calcium410 mg
Iron4.3 mg
Magnesium166 mg
Phosphorus661 mg
Zinc3.9 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A265 mcg
Vitamin E14 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2 mg
Folate88 mcg
Choline451 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 187. The excerpt below is the record exactly as published.
REAM A LA ROHAINE. Blanch four ounces of Jordan with one ounce of bitter almonds ; remove the skins, wipe them dry, and chop them rather fine; put these in a sugar-boiler, and stir them over the fire with a wooden spoon until they have acquired a light-brown colour ; then throw them into a pint of milk, kept boiling for that purpose; add to it six ounces of sugar and eight yolks of eggs ; stir the whole PRACTICAL HOUSEHOLD COOKERY. 425 • quickly until the yolks are set. Remove the boiler from the fire, and continue stirring for a few minutes longer ; then add one ounce and a half of melted gelatine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.