vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creme Benversee
From The table, 1889
Serves 2
Serve with its own juice.
Presented as published in 1889. 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
673Calories
21 gProtein
111 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein21 g
Carbohydrates111 g
Fiber0 g
Sugars110 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium506 mg
Calcium358 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 304. The excerpt below is the record exactly as published.
Creme Benversee. — Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four min- utes, but if a brisk one only two will suffice ; this will now be a caramel. Take a pudding-mold holding one quart ; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl ; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence
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