vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
German Cream
From The New century cook book, 1899
Serves 2
Serve with whipped cream or plain cream.
Presented as published in 1899. 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
591Calories
36 gProtein
69 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein36 g
Carbohydrates69 g
Fiber0 g
Sugars69 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol494 mg
Sodium298 mg
Potassium541 mg
Calcium378 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus499 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A278 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate63 mcg
Choline416 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 143. The excerpt below is the record exactly as published.
German Cream. Take one ounce gelatine, one pint milk, five eggs, one- fourth pound suga
Cook this with the app: pantry check, scaling, and the assistant.