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Crystal Palace Cream
From The white ribbon cook book, 1894
Serves 4
A few glacé cherries may be added.
Presented as published in 1894. 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
121Calories
4 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein4.1 g
Carbohydrates16 g
Fiber0.8 g
Sugars11 g
Total Fat4.5 g
Saturated Fat3.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol6 mg
Sodium99 mg
Potassium36 mg
Calcium15 mg
Iron0.3 mg
Magnesium6.3 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline8.6 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 109. The excerpt below is the record exactly as published.
Crystal Palace Cream — A rich custard, }^ oz. gelatine dissolved in a little boiling water, 2 sponge cakes, 2 macaroons, 2 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.