Devonshire Cream
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
2339Calories
127 gProtein
181 gCarbs
125 gFat
Full nutrition (30 nutrients)
Calories2339 kcal
Protein127 g
Carbohydrates181 g
Sugars188 g
Total Fat125 g
Saturated Fat73 g
Monounsaturated Fat27 g
Polyunsaturated Fat4.2 g
Omega-30.5 g
Cholesterol468 mg
Sodium1482 mg
Potassium5848 mg
Calcium4796 mg
Iron0 mg
Magnesium464 mg
Phosphorus3938 mg
Zinc16 mg
Copper0 mg
Manganese0 mg
Vitamin D37 mcg
Vitamin A1248 mcg
Vitamin E1.9 mg
Vitamin B62.4 mg
Vitamin B1221 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)5.4 mg
Niacin (B3)4.1 mg
Folate0 mcg
Choline694 mg
Water3435 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 75. The excerpt below is the record exactly as published.
DEVONSHIRE CREAM— ENGLISH Strain a gallon of very fresh and rich milk
Cook this with the app: pantry check, scaling, and the assistant.