vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Hazelnut Cream
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
649Calories
14 gProtein
40 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein14 g
Carbohydrates40 g
Fiber5 g
Sugars22 g
Total Fat48 g
Saturated Fat6.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol34 mg
Sodium22 mg
Potassium451 mg
Calcium137 mg
Iron2.1 mg
Magnesium98 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.9 mg
Manganese3.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline6.1 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
HAZELNUT CREAM. Put a pint of hazelnut kernels into a warm oven to dry ; when dry (while warm) rub them between two coarse towels, to get rid of as inuch as possible the skins from the nuts. Pound the nuts to a paste, with a little white of egg. Make a custard of the yolks of three eggs and half a pint of milk. Dissolve half an ounce of gelatine in a gill of water; mix it with six ounces of powdered sugar and add to the custard when nearly cold. Stir in the nut paste, taking care that it is well mixed with the custard. Then add half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.