Gluten Cream
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1720Calories
18 gProtein
21 gCarbs
175 gFat
Full nutrition (33 nutrients)
Calories1720 kcal
Protein18 g
Carbohydrates21 g
Fiber1.2 g
Sugars0 g
Total Fat175 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat4.1 g
Cholesterol482 mg
Sodium490 mg
Potassium556 mg
Calcium315 mg
Iron1.7 mg
Magnesium44 mg
Phosphorus367 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate12 mcg
Choline31 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 92. The excerpt below is the record exactly as published.
Gluten Cream. — Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten
Cook this with the app: pantry check, scaling, and the assistant.