vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Golden Cream
From Original White House Cookbook, 1887
Serves 3
Presented as published in 1887. 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
444Calories
24 gProtein
43 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein24 g
Carbohydrates43 g
Fiber0 g
Sugars41 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium266 mg
Potassium629 mg
Calcium456 mg
Iron1.9 mg
Magnesium51 mg
Phosphorus529 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate51 mcg
Choline352 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 224. The excerpt below is the record exactly as published.
GOLDEN CREAM. Boil a quart of milk; when boiling stir into it the well-beaten yolks of six eggs ; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls of powdered sugar. Set all in the oven and brown slightly. Flavor the top with vanilla and the bottom with lemon. Serve cold. CHOCOLATE CREAM. No. 1. Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.