Creme cuite (Cooked Cream)

Name: Creme cuite (Cooked Cream)
Ingredients: 1 quart ere.; 10 raw egg yolks; 1 wine glass vinegar; English mustard sea.

From Gancel's culinary encyclopedia of modern cooking, 1920

Presented as published in 1920. 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

3824Calories

46 gProtein

37 gCarbs

382 gFat

Full nutrition (33 nutrients)

Calories3824 kcal

Protein46 g

Carbohydrates37 g

Fiber0 g

Sugars0.1 g

Total Fat382 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium198 mg

Potassium913 mg

Calcium588 mg

Iron0.1 mg

Magnesium58 mg

Phosphorus544 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E9.6 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water859 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 170. The excerpt below is the record exactly as published.

Creme cuite, Cooked cream. 1 quart ere., 10 raw egg yolks, 1 wine glass vinegar, English mustard sea.

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