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Cream, Sherry
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for half a dozen glasses.
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
434Calories
2 gProtein
12 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein2.5 g
Carbohydrates12 g
Fiber0.7 g
Sugars6.5 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium93 mg
Potassium129 mg
Calcium85 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.7 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 423. The excerpt below is the record exactly as published.
Cream, Sherry. — Simmer a pint of cream, with an inch of stick cinnamon and two table-spoonfuls of pounded loaf sugar. Let it get cold, then add gradually three table-spoon- fuls of sher
Cook this with the app: pantry check, scaling, and the assistant.