Dulcet Creams
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Best served chilled.
Presented as published in 1904. 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
4491Calories
58 gProtein
249 gCarbs
366 gFat
Full nutrition (34 nutrients)
Calories4491 kcal
Protein58 g
Carbohydrates249 g
Fiber0 g
Sugars213 g
Total Fat366 g
Saturated Fat203 g
Monounsaturated Fat80 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol1924 mg
Sodium643 mg
Potassium1622 mg
Calcium1015 mg
Iron4.5 mg
Magnesium116 mg
Phosphorus1275 mg
Zinc6.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.3 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E2.7 mg
Vitamin K23 mcg
Vitamin B60.9 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1 mg
Folate118 mcg
Choline778 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 13. The excerpt below is the record exactly as published.
dulcet creams.*" — Chaslotte Bronte ("Shirley"). " T^ ULCET creams," warranted to please the most fastidious of rectors, are made with two dozen almonds, blanched and pounded and boiled in a little milk, the yolks of five eggs beaten well, a wine-glass of the best brandy, a teacupful of sugar and a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.