Frenchdessert
French Vanilla Cream
From Durham cook book ..., 1921
Foundation for all candies made on French cream.
Presented as published in 1921. 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
940Calories
13 gProtein
202 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories940 kcal
Protein13 g
Carbohydrates202 g
Fiber0 g
Sugars198 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium146 mg
Potassium149 mg
Calcium59 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.
FRENCH VANILLA CREAM. Break into a bowl the whites of two eggs, add to this an equal quantity of ice water and a few drops of vanilla, then stir in confectioner 's sugar until stitf enough
Cook this with the app: pantry check, scaling, and the assistant.