vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Fruit Cream
From Original White House Cookbook, 1887
Serves 2
Almost any kind of fruit can be substituted.
Presented as published in 1887. 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
952Calories
18 gProtein
83 gCarbs
37 gFat
Full nutrition (35 nutrients)
Calories952 kcal
Protein18 g
Carbohydrates83 g
Fiber15 g
Sugars5.3 g
Total Fat37 g
Saturated Fat3.1 g
Monounsaturated Fat23 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol11 mg
Sodium33 mg
Potassium1242 mg
Calcium230 mg
Iron4.9 mg
Magnesium221 mg
Phosphorus426 mg
Zinc2.5 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A6.1 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)3.6 mg
Folate35 mcg
Choline38 mg
Caffeine0 mg
Alcohol37 g
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 242. The excerpt below is the record exactly as published.
FRUIT CREAM. Make a rich, boiled custard ; flavor with wine and vanilla ; pour into a freezer. When half frozen, 'add pounded almonds, chopped citron and brandy, peaches or chopped raisins
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