vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dutch Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for one quart or more.
Presented as published in 1892. 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
799Calories
9 gProtein
54 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories799 kcal
Protein9.5 g
Carbohydrates54 g
Fiber0 g
Sugars48 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium104 mg
Potassium226 mg
Calcium124 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus188 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 478. The excerpt below is the record exactly as published.
Dutch Cream.— Separate the whites from the yolks of three eggs, beat up the latter, and pour them gradually into a pint of new milk. Set the mUk in an enamelled saucepan, and add to it a pint of cream, five ounces of loaf sugar, and two di-achms of vanilla cut smal
Cook this with the app: pantry check, scaling, and the assistant.