Creme Americaine
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
2036Calories
47 gProtein
20 gCarbs
195 gFat
Full nutrition (34 nutrients)
Calories2036 kcal
Protein47 g
Carbohydrates20 g
Fiber0 g
Sugars1.1 g
Total Fat195 g
Saturated Fat105 g
Monounsaturated Fat45 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1598 mg
Sodium522 mg
Potassium868 mg
Calcium455 mg
Iron5.3 mg
Magnesium64 mg
Phosphorus861 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water501 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 44. The excerpt below is the record exactly as published.
CREME AMERICAINE Make a custard of yolks of eggs and thick cream. Put a layer of this in your dish, dust well with white sugar
Cook this with the app: pantry check, scaling, and the assistant.