French Cream

Name: French Cream
Ingredients: 1 pint of milk; 1 pint of cream or 1 quart of thin cream; 1 cup of sugar; 1 tablespoon of vanilla; 6 egg yolks

From The Federation cook book, 1910

Presented as published in 1910. 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

3054Calories

42 gProtein

243 gCarbs

212 gFat

Full nutrition (34 nutrients)

Calories3054 kcal

Protein42 g

Carbohydrates243 g

Fiber0 g

Sugars226 g

Total Fat212 g

Saturated Fat105 g

Monounsaturated Fat38 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol541 mg

Sodium285 mg

Potassium1209 mg

Calcium890 mg

Iron0.1 mg

Magnesium88 mg

Phosphorus760 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E6 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.9 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water762 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 26. The excerpt below is the record exactly as published.

French Cream — 1 pint of milk 1 pint of cream or 1 quart of thin cream 1 cup of sugar 1 tablespoon of vanilla 6 egg yolks

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