Creme a la Russe (Russian Cream)

Name: Creme a la Russe (Russian Cream)
Ingredients: a pint of milk; half a pound of lump sugar; the grated rind of three lemons; one ounce of gelatine; the yolks of three eggs

From Little French dinners, 1898

Presented as published in 1898. 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

1562Calories

62 gProtein

277 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1562 kcal

Protein62 g

Carbohydrates277 g

Fiber8.4 g

Sugars258 g

Total Fat32 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol616 mg

Sodium462 mg

Potassium1361 mg

Calcium779 mg

Iron4.9 mg

Magnesium107 mg

Phosphorus848 mg

Zinc4.2 mg

Copper0.9 mg

Manganese0.2 mg

Vitamin D7.7 mcg

Vitamin C159 mg

Vitamin A399 mcg

Vitamin E2.3 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.9 mg

Folate112 mcg

Choline554 mg

Caffeine0 mg

Water814 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 36. The excerpt below is the record exactly as published.

Creme a la Russe (Russian Cream). — Put into a sauce- pan a pint of milk, half a pound of lump sugar, the grated Little French Dinners. 63 rind of three lemons, and one ounce of gelatine, previously soaked in a little water. Dissolve all these over the fire, then let the mixture cool for a short time, and stir in the yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.