Garibaldi Cream
From Culinary jottings, 1885
Ensure each layer is the same depth for best results.
Presented as published in 1885. 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
2353Calories
47 gProtein
42 gCarbs
222 gFat
Full nutrition (31 nutrients)
Calories2353 kcal
Protein47 g
Carbohydrates42 g
Sugars23 g
Total Fat222 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium282 mg
Potassium1185 mg
Calcium886 mg
Iron0 mg
Magnesium86 mg
Phosphorus759 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E7.9 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline87 mg
Water772 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 240. The excerpt below is the record exactly as published.
a pint of cream and a pint ^ of milk, Hoz. of isinglass, sugar to Garibaldi cream. i ", -,-, ,. • -. taste, and the yolks of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.