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Fruit Cream
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
507Calories
4 gProtein
23 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein3.9 g
Carbohydrates23 g
Fiber0.9 g
Sugars17 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium166 mg
Calcium91 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.8 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline3.7 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.
Fruit Cream. Take 1 pint of heavy cream, and add to it I/2 cupful powdered sugar. Whip cream stiff, then chop some candied cherries and al- mon
Cook this with the app: pantry check, scaling, and the assistant.