vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Shape
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Miss Clark.
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
451Calories
3 gProtein
11 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein3.2 g
Carbohydrates11 g
Fiber0.2 g
Sugars1.2 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Cholesterol121 mg
Sodium104 mg
Potassium133 mg
Calcium109 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus88 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.8 mcg
Choline0.2 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.
Cream Shape. Line a round cake tin with Savoy biscuits split in half. Stick the edges together with white of egg. Dissolve a sixpenny tablet of Chivers’s raspberry jelly in Jpt. of water; whip ^pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.