Danish Cream

Name: Danish Cream
Ingredients: the yolks of ten eggs; half a pound of sugar; the grated rinds of two lemons; the juice of three; two ounces of gelatine; half a pint of white wine

From National viands à la mode, 1895

Presented as published in 1895. 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

1398Calories

54 gProtein

277 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1398 kcal

Protein54 g

Carbohydrates277 g

Fiber14 g

Sugars239 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium123 mg

Potassium704 mg

Calcium163 mg

Iron3.7 mg

Magnesium53 mg

Phosphorus102 mg

Zinc0.4 mg

Copper1.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C265 mg

Vitamin A5 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate72 mcg

Choline47 mg

Caffeine0 mg

Water657 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Danish Cream Take the yolks of ten eggs, half a pound of sugar, the grated rinds of two lemons and the juice of three ; stir this over the fire till quite thick ; have ready two ounces of gelatine dissolved in half a pint of white wdne

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