vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Egg and Brandy Cream
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for twelve cups.
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
1021Calories
27 gProtein
32 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein27 g
Carbohydrates32 g
Fiber11 g
Sugars8.6 g
Total Fat87 g
Saturated Fat24 g
Monounsaturated Fat39 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol191 mg
Sodium55 mg
Potassium860 mg
Calcium326 mg
Iron4.2 mg
Magnesium267 mg
Phosphorus607 mg
Zinc3.4 mg
Copper0.9 mg
Manganese2.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 485. The excerpt below is the record exactly as published.
Egg and Brandy Cream.— Beat well the yolks of five fresh eggs with a spoonful of cream. Add three ounces of sugar, finely pounded and sifted, and two glasses of the best French brandy. Blanch and pound equal quantities of sweet and bitter almonds, forty in all, and boil them in a few spoonfuls of milk ; add them, when cold, to the eggs, and stir the mixture thoroughly. When it is perfectly mixed, pour it into a well-lined saucepan along with a quart of cream
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