Fruit Cream Dessert

Name: Fruit Cream Dessert
Ingredients: 1 cup milk; ½ cup chopped toasted nuts; 2 egg yolks; 1 orange, thinly sliced; ½ cup sugar; ½ cup candied cherries, halved; 1 tablespoon cornstarch; 2 tablespoons cognac; 1 cup whipping cream, whipped until stiff; ½ cup green grapes

From Dining in--Minneapolis/St. Paul cookbook, 1900

Presented as published in 1900. 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

1933Calories

21 gProtein

225 gCarbs

102 gFat

Full nutrition (35 nutrients)

Calories1933 kcal

Protein21 g

Carbohydrates225 g

Fiber4.7 g

Sugars198 g

Total Fat102 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol270 mg

Sodium226 mg

Potassium1176 mg

Calcium545 mg

Iron1 mg

Magnesium73 mg

Phosphorus451 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C110 mg

Vitamin A79 mcg

Vitamin E2.1 mg

Vitamin K5.8 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.2 mg

Folate45 mcg

Choline45 mg

Caffeine0 mg

Alcohol9.3 g

Water644 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 51. The excerpt below is the record exactly as published.

FRUIT CREAM DESSERT 1 cup milk */s cup chopped toasted nuts 2 egg yolks 1 orange, thinly sliced Ya cup sugar. Y2 cup candied cherries, 1 tablespoon cornstarch halved 2 tablespoons cognac Y2 cup green grapes 1 cupwhipping cream, whipped until stiff

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