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French Cream

Name: French Cream
Yield: 1 servings
Ingredients: one-third of a box of Cox's gelatine; one and one-quarter pint of milk; one coffee-cupful of sugar; one-half tea-spoonful of vanilla; one egg; the beaten whites of four eggs

From The new Kentucky home cook book, 1884

Serves 1

Serve with whipped cream.

Presented as published in 1884. 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

678Calories

55 gProtein

58 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories678 kcal

Protein55 g

Carbohydrates58 g

Fiber0 g

Sugars55 g

Total Fat24 g

Saturated Fat13 g

Monounsaturated Fat6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol259 mg

Sodium319 mg

Potassium988 mg

Calcium782 mg

Iron1 mg

Magnesium81 mg

Phosphorus718 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0 mg

Vitamin D6.8 mcg

Vitamin C0 mg

Vitamin A275 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B123.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.7 mg

Folate26 mcg

Choline259 mg

Caffeine0 mg

Water750 g

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 130. The excerpt below is the record exactly as published.

FRENCH CREAM. Soak one-third of a box of Cox's gelatine in one and one- quarter pint of milk for one hour, then add one coffee-cup- ful of sugar. Let it come to a boiling, stirring constantly. Flavor with one-half tea-spoonful of vanilla. When almost cold, beat in one egg- — beat ten or fifteen minutes — then add the beaten whites of four eggs

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