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Devonshire Cream
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
731Calories
14 gProtein
21 gCarbs
66 gFat
Full nutrition (31 nutrients)
Calories731 kcal
Protein14 g
Carbohydrates21 g
Sugars16 g
Total Fat66 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol200 mg
Sodium156 mg
Potassium639 mg
Calcium495 mg
Iron0 mg
Magnesium48 mg
Phosphorus417 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline58 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 254. The excerpt below is the record exactly as published.
DEVONSHIRE CREAM 1 quart milk, preferably not pasteurized 1 pint heavy cream
Cook this with the app: pantry check, scaling, and the assistant.