For the Cream

Name: For the Cream
Ingredients: Two cups sugar; one-half cup water; whites of four eggs; flavor with vanilla

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1848Calories

25 gProtein

403 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1848 kcal

Protein25 g

Carbohydrates403 g

Fiber0 g

Sugars403 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium292 mg

Potassium292 mg

Calcium120 mg

Iron3.7 mg

Magnesium27 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.

FOR THE CREAM. Two cups sugar, oue-half cup water, lM)il to a thick syrup; beat the whites of four eggs and stir into the hot syrup, when c(Kd flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.