Creme Bisque

Name: Creme Bisque
Ingredients: 1|lb. sugar; a pint of milk; two quarts of cream; fib. of crumbed macaroons; half a pint of maraschino; one gill of sherry; a tint of saffron

From The new practical cookery guide, 1913

Presented as published in 1913. 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

8977Calories

54 gProtein

644 gCarbs

685 gFat

Full nutrition (34 nutrients)

Calories8977 kcal

Protein54 g

Carbohydrates644 g

Fiber6.4 g

Sugars555 g

Total Fat685 g

Saturated Fat391 g

Monounsaturated Fat141 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol1988 mg

Sodium594 mg

Potassium2707 mg

Calcium1869 mg

Iron1.4 mg

Magnesium190 mg

Phosphorus1577 mg

Zinc6.9 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E0.3 mg

Vitamin K48 mcg

Vitamin B60.9 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.9 mg

Folate0 mcg

Choline95 mg

Caffeine0 mg

Water1719 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 173. The excerpt below is the record exactly as published.

Creme Bisque — l|lb. sugar dissolved in a pint of milk ; when cold, add two quarts of cream, fib. of crumbed macaroons with half a pint of maraschino, one gill of sherry, a tint of saffron

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