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Devonshire Cream
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
In summer, let milk stand for only 16 hours.
Presented as published in 1898. 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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories7.5 kcal
Protein0.4 g
Carbohydrates0.6 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium4.8 mg
Potassium19 mg
Calcium15 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.2 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 364. The excerpt below is the record exactly as published.
Devonshire Cream. — Let the milk stand twenty-four hours.
Cook this with the app: pantry check, scaling, and the assistant.