vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream a la Versailles
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
It must be ice cold when eaten. Turn out on a flat dish, and pour caramel sauce over it.
Presented as published in 1880. 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
489Calories
16 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein16 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium734 mg
Calcium601 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 139. The excerpt below is the record exactly as published.
add a teaspoonful of vanilla extract. By adding the chocolate to any of the preparations for blanc-mange while Xhey are hot, you have a chocolate ablanc"-mange. Cream a la Versailles. One quart of milk, half a cupful of sugar, half a teaspoon- mi of vanilla extract, half a teaspoonful of salt, seven eggs, two table-spoonfuls of water
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