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Cream with Sherry
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
431Calories
2 gProtein
12 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein2.4 g
Carbohydrates12 g
Fiber0.4 g
Sugars6.4 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium63 mg
Potassium122 mg
Calcium79 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 554. The excerpt below is the record exactly as published.
Cream with Sherry. — Put 2 table-spoonfuls of caster sugar into a stewpan with 1 pint of Cream and 1 teaspoonful of powdered cinnamon. Put the pan on the fire, and let the Cream simmer for about an hour ; then let it cool, and add 1 large wineglassful of sherry (or Marsala)
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