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German Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for nearly three-quarters of a pint of cream.
Presented as published in 1892. 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
253Calories
1 gProtein
10 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories253 kcal
Protein1.3 g
Carbohydrates9.6 g
Fiber0.4 g
Sugars6.6 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium74 mg
Calcium39 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline0.6 mg
Caffeine0 mg
Alcohol3.5 g
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 590. The excerpt below is the record exactly as published.
German Cream. — Tliis cream should be made in the evening of the day before it is wanted. Put half a pint of cream into a sauce- pan, with two table-spoonfuls of sugar and the thinly-cut rind of half a lemon. Let it stand I Charuotte of Apples & Apricots. 2. Macaroni Milanaise, 3 . Salad Garnished. 4-. Mayonnaise OF Fowl 5 Partridges Garnished. GER ( '-249 ) GER near the fire for h;ilf an hour, to draw out the flavom- of the lemon, then bring it quickly to a boil, strain it, let it grow cold, and add the juice of the lemon, with three table-spoonfuls of brandy
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