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Hartshorn Creams
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
550Calories
4 gProtein
34 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein3.7 g
Carbohydrates34 g
Fiber0.7 g
Sugars28 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Cholesterol121 mg
Sodium35 mg
Potassium163 mg
Calcium98 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus98 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 89. The excerpt below is the record exactly as published.
Hartshorn Creams. — Put Jib. of Hartshorn shavings and 3 pints of water in a stewpan, and boil till reduced to J pint. Strain through a jelly-bag, add to this 4oz. of powdered white sugar and 1 pint of cream, give it another boil, and put Fig. 941. Hartshorn Creams. it into cups to cool. When quite cold, turn the creams out, put them on a dish, stick some blanched almonds
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