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French Cream
From Vegetarian cookery, 1891
Serves 8
Presented as published in 1891. 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
567Calories
3 gProtein
39 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein3.4 g
Carbohydrates39 g
Fiber1.4 g
Sugars28 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium59 mg
Potassium170 mg
Calcium80 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.2 mcg
Choline2.6 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
French Cream. One quart of cream, two lemons, one dessert-spoonful of flour, six ounces of sugar, and quarter of a pound of macaroons
Cook this with the app: pantry check, scaling, and the assistant.