vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream (Vanilla)
From Recipes for the million, 1891
Serves 4
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
713Calories
25 gProtein
17 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein25 g
Carbohydrates17 g
Fiber0 g
Sugars13 g
Total Fat60 g
Saturated Fat31 g
Monounsaturated Fat15 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol693 mg
Sodium283 mg
Potassium503 mg
Calcium306 mg
Iron2.6 mg
Magnesium40 mg
Phosphorus487 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline463 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 54. The excerpt below is the record exactly as published.
CREAM (VANILLA). — Take a pint of cream and a pint of milk, and boil them together, throw in a lump of sugar and a little salt ; then beat up with a dozen fine eggs, and rub through a tammy in order that the eggs may be well mixed with the cream, adding a few drops of essence of vanilla
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