French Cream

Name: French Cream
Ingredients: One-half ounce of gelatine; dissolved in one pint of water; Add half a pint of cream; and a wine-glass of brandy

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

851Calories

17 gProtein

9 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories851 kcal

Protein17 g

Carbohydrates8.9 g

Fiber0 g

Sugars0 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium90 mg

Potassium234 mg

Calcium165 mg

Iron0.2 mg

Magnesium22 mg

Phosphorus139 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate4.3 mcg

Choline5.5 mg

Caffeine0 mg

Water611 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.

FRENCH CREAM. One-half ounce of gelatine dissolved in one pint of water. Add half a pint of cream, whipped, and a wine- glass of brandy

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