Cream in Moulds
From Hilda's "where is it?" of recipes, 1891
Very good.
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
1990Calories
10 gProtein
73 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories1990 kcal
Protein9.8 g
Carbohydrates73 g
Fiber0.9 g
Sugars39 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium123 mg
Potassium517 mg
Calcium303 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus285 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline8.2 mg
Caffeine0 mg
Alcohol23 g
Water343 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 16. The excerpt below is the record exactly as published.
CREAM IN MOULDS. (Mrs. Etheridge's Recipe.) Ingredients. I oz. Isinglass. s tablespoonruls of Brand/. I pint Cream. Sugar to taste. 4 tablespoonfuls of Strawberry or Apricot Jam. Soak the ounce of isinglass in cold water, add a little boiling milk, stir till nearly cold. Then add four table- spoonfuls of jam with the cream ; add to the isinglass, stirring the while till nice and smooth. Add brandy and sugar. Pour into a porcelain mould and turn out when cold and firm. Very good. CREAM (CHOCOLATE). Ingredients. i pint of Cream. 4 oz. Powdered White Sugar. A little Milk. i oz. Isinglass
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Cook this with the app: pantry check, scaling, and the assistant.