Cream for Cakes (Crema Para Bizcochos)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
2692Calories
8 gProtein
608 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories2692 kcal
Protein8.4 g
Carbohydrates608 g
Fiber0 g
Sugars604 g
Total Fat17 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium312 mg
Calcium32 mg
Iron1.4 mg
Magnesium32 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate2.3 mcg
Choline13 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 81. The excerpt below is the record exactly as published.
CREAM FOR CAKES (Crema Para Bizcochos) 3 egg yolks 1 cup water 1 cup red wine 3 cups granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.