vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Mould
From The King's College Hospital book of cooking recipes, 1907
Serves 1
A perforated cream mould is essential.
Presented as published in 1907. 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
185Calories
2 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein1.7 g
Carbohydrates12 g
Fiber2.8 g
Sugars2.9 g
Total Fat9.2 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.1 g
Cholesterol26 mg
Sodium164 mg
Potassium185 mg
Calcium44 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline6.4 mg
Caffeine0 mg
Alcohol8.3 g
Water142 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 60. The excerpt below is the record exactly as published.
Cream Mould. ipt. thick Cream. Lump Sugar. 1 wineglassful of Sherry. wineglassful of Brandy, i Lemon
Cook this with the app: pantry check, scaling, and the assistant.