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French Vanilla Cream
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
Presented as published in 1907. 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
594Calories
12 gProtein
33 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein12 g
Carbohydrates33 g
Fiber0 g
Sugars28 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol307 mg
Sodium102 mg
Potassium184 mg
Calcium102 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus167 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline148 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 82. The excerpt below is the record exactly as published.
FRENCH VANILLA CREAM. CREME FRANCAIS A LA VANILLE. 3 pints of cream, 12 ozs. of sugar, 12 yolks
Cook this with the app: pantry check, scaling, and the assistant.