vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Delmonico
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
This quantity will make one gallon.
Presented as published in 1907. 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
624Calories
9 gProtein
30 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein8.8 g
Carbohydrates30 g
Fiber0 g
Sugars25 g
Total Fat52 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol280 mg
Sodium85 mg
Potassium185 mg
Calcium106 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus153 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 102. The excerpt below is the record exactly as published.
DELMONICO. Yolks of six eggs beaten light; add one coffee cup granulated sugar, one-third vanilla bean steeped in half pint cream. (Do not boil). One-half box Cox's gelatine in half teacup warm water, stir until dissolv- ed ; add the warm cream to gelatine and stir the eggs and sugar into this ; whip one quart of rich cream
Cook this with the app: pantry check, scaling, and the assistant.