vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fromage de Creme a la Glace
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
520Calories
3 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein3.4 g
Carbohydrates61 g
Fiber0 g
Sugars59 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol116 mg
Sodium1650 mg
Potassium141 mg
Calcium103 mg
Iron0.1 mg
Magnesium9.8 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.1 mcg
Choline30 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.
Fromage de Creme a la Glace. Take a pint of cream — thick, it must be — half a pint of milk, the yolk of an egg beaten, and three-quarters of a pound of sugar; let this boil up on the fire five or six times, and take it off; add some vanilla in essence, and put it in a mould; put the mould into a pail with ice pounded at the bottom, and a good handful of salt
Cook this with the app: pantry check, scaling, and the assistant.