vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fairy Cream
From The encyclopædia of practical cookery, 1890
Serves 4
Serve at once.
Presented as published in 1890. 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
170Calories
9 gProtein
25 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories170 kcal
Protein9.4 g
Carbohydrates25 g
Fiber0.4 g
Sugars24 g
Total Fat4.5 g
Saturated Fat2.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0 g
Cholesterol13 mg
Sodium25 mg
Potassium29 mg
Calcium20 mg
Iron0.3 mg
Magnesium4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.7 mcg
Choline5 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 558. The excerpt below is the record exactly as published.
Fairy Cream. — Put l^oz. of gelatine into a basin with lj wine- glassfuls of maraschino, and let it soak. Line a fancy mould with any kind of fruit — such as currants, cherries, or even blanched almonds — by dipping them into the dissolved gelatine, to make them adhere. When they are set, well whip two breakfast-cupfuls of Cream, pour into this 1 wine- glassful of lemon syru
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