vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Cream
From The Twin-city housewife, 1920
Serves 8
Recipe by Mrs. W. E. Franklin.
Presented as published in 1920. 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
629Calories
11 gProtein
35 gCarbs
50 gFat
Full nutrition (32 nutrients)
Calories629 kcal
Protein11 g
Carbohydrates35 g
Sugars29 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium122 mg
Potassium540 mg
Calcium383 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus328 mg
Zinc1.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C56 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline43 mg
Water386 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
Grape Cream Two quarts of milk, one quart of cream, whipped, and one quart of grape juice
Cook this with the app: pantry check, scaling, and the assistant.