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Ebony Cream
From Kentucky receipt book, 1903
Serves 6
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
715Calories
6 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein5.6 g
Carbohydrates183 g
Fiber6.3 g
Sugars162 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium604 mg
Calcium51 mg
Iron1 mg
Magnesium37 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate7.9 mcg
Choline11 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 165. The excerpt below is the record exactly as published.
Ebony Cream. One box of gelatine. Pour on it 1 pint of cold water, 1^ pints of hot water, then strain. Add 1^ pounds of granulated sugar, juice of 2 lemons and % teaspoon extract of lemon. Let stand 1 hour, then boil. Take 1 pound of prunes and soak 2 hours. Cook and stone them and add 4 ounces of sugar to the prunes
Cook this with the app: pantry check, scaling, and the assistant.