Good Dish of Cream

Name: Good Dish of Cream
Ingredients: a quart of good Cream; the whites of six New laid eggs; Sugar to your taste; a little Orange flower-water; sliced bread

From The closet of Sir Kenelm Digby Knight opened, 1910

Presented as published in 1910. 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

3343Calories

22 gProtein

63 gCarbs

335 gFat

Full nutrition (27 nutrients)

Calories3343 kcal

Protein22 g

Carbohydrates63 g

Fiber0.7 g

Sugars14 g

Total Fat335 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol965 mg

Sodium336 mg

Potassium943 mg

Calcium637 mg

Iron1 mg

Magnesium64 mg

Phosphorus568 mg

Zinc2.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Water555 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 79. The excerpt below is the record exactly as published.

GOOD DISH OF CREAM Boil a quart of good Cream with sticks of Cinna- mon and quartered Nutmeg and Sugar to your taste. When it is boiled enough to have acquired the taste of the Spice, take the whites of six New laid eggs,and beat them very well with a little Fresh- cream, then pour them to your boyling Cream, and let them boil a walm or two. Then let it run through a boulter, and put a little Orange flower- water to it, and sliced bread

Cook this with the app: pantry check, scaling, and the assistant.