vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Duchess Cream
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
723Calories
5 gProtein
175 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein5.1 g
Carbohydrates175 g
Fiber2.3 g
Sugars138 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium154 mg
Calcium46 mg
Iron1.7 mg
Magnesium11 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C39 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline102 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 93. The excerpt below is the record exactly as published.
DUCHESS CREAM. Three-fourths cup tapioca ; soak over night in cold water, then drain off and cover with boiling water ; then add two cups sugar, juice of two lemons, one can grated pineapple, and just before taking off the stove add the whites of two eggs
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