Cream (Italian)
From Hilda's "where is it?" of recipes, 1891
Will fill half-a-dozen or more glasses. Is most delicious, and not too rich.
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
836Calories
11 gProtein
10 gCarbs
83 gFat
Full nutrition (23 nutrients)
Calories836 kcal
Protein11 g
Carbohydrates10 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium227 mg
Calcium143 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Water188 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 17. The excerpt below is the record exactly as published.
CREAM (ITALIAN). (From a Recipe given by an English lady who had lived in Italy.) Ingredients. I cup of Cream. Whites of 2 Eggs. Apricot Jam. White (Castor) Sugar
Cook this with the app: pantry check, scaling, and the assistant.