Creme Printaniere
From Plasmon cookery book, 1904
Presented as published in 1904. 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
542Calories
25 gProtein
36 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein25 g
Carbohydrates36 g
Fiber0 g
Sugars15 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Cholesterol89 mg
Sodium1365 mg
Potassium1050 mg
Calcium64 mg
Iron2 mg
Magnesium41 mg
Phosphorus289 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate47 mcg
Choline87 mg
Caffeine0 mg
Water907 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 6. The excerpt below is the record exactly as published.
CREME PRINTANIERE.— Ingredients : i pint veal broth; i pint Plasmon stock; yolks of 2 eggs; \ gill cream; carrots , turnips , green peas , aspai'agus ; seasonings pepper and salt. Method.— Cut the carrots and turnips into fancy shapes, boil in water sufficient to cover them for half an hour ; then add the asparagus and peas, and cook till they are tender. Mix the Plasmon and veal stocks ; season to taste, and boil up; add vegetables; let cool slightly, then add well-stirred yolks of eggs. Heat up. but do not allow to boil, and serve.. 7. HOLLANDAISE SOUP. — Ingredients : 1 pint Plasmon stock ; \ oz. butter ; \ oz. flour ; yolks of 2 eggs ; 1 gill cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.