vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Granadilla Cream
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Cream would be better, but not available in North Queensland.
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
317Calories
8 gProtein
73 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories317 kcal
Protein7.9 g
Carbohydrates73 g
Fiber31 g
Sugars36 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol21 mg
Sodium99 mg
Potassium1081 mg
Calcium63 mg
Iron4.9 mg
Magnesium90 mg
Phosphorus232 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A204 mcg
Vitamin E0.1 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate45 mcg
Choline23 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 90. The excerpt below is the record exactly as published.
GEANADILLA CEEAM> The inside of 12 granadillas 1 pt. boiled custard
Cook this with the app: pantry check, scaling, and the assistant.