vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Variety
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 9
Presented as published in 1882. 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
574Calories
7 gProtein
50 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein7 g
Carbohydrates50 g
Fiber0 g
Sugars25 g
Total Fat39 g
Saturated Fat22 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol169 mg
Sodium203 mg
Potassium159 mg
Calcium165 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus152 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate48 mcg
Choline49 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 63. The excerpt below is the record exactly as published.
CREAM VARIETY. Jelly cake will first be made by beating 3 eggs to a froth with Sugar ^ pound. Flour ^ pound. Baking powder 3 tea-spoonfuls mixed by sifting with flour. Bake in thin cakes, to be laid up with the following cream : Cream i quart sweetened to taste and thickened with corn starch i table-spoonful
Cook this with the app: pantry check, scaling, and the assistant.