Greengages in Cream
From Culinary jottings, 1885
Ensure the dish is cold before serving.
Presented as published in 1885. 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
95Calories
24 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein24 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56 mg
Potassium4.5 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.2 mg
Phosphorus11 mg
Zinc0 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.5 mcg
Choline11 mg
Caffeine0 mg
Water3.7 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 208. The excerpt below is the record exactly as published.
an ounce of gelatine, and stir it with Greengages in cream. .. , „ i • • x xi a liqueur-glass oi maraschino into the syrup : set the dish in the ice-box to get firm and cold, and serve with a canopy of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.