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Cream, Italian
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a quart mould.
Presented as published in 1892. 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
854Calories
8 gProtein
70 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein8.5 g
Carbohydrates70 g
Fiber0 g
Sugars65 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium95 mg
Potassium397 mg
Calcium296 mg
Iron0 mg
Magnesium29 mg
Phosphorus253 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 420. The excerpt below is the record exactly as published.
Cream, Italian. — Put one ounce of best isinglass, six ounces of loaf sugar, half a pod of vanilla, and a pint of milk into a saucepan, and boil it slowly, stirring all the time, until the isinglass is dissolved. Strain the mixture, and, when a little cool, mix it with a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.