vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Honeycomb Cream
From Tried favourites cookery book, 1909
Serves 6
The appearance is half jelly and half cream.
Presented as published in 1909. 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
91Calories
8 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein8 g
Carbohydrates5.7 g
Fiber0 g
Sugars6 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium56 mg
Potassium185 mg
Calcium153 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline24 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 132. The excerpt below is the record exactly as published.
Honeycomb Cream. 1 oz. Gelatine, li pints Milk, Sugar to taste, 3 Eggs, teaspoonful Vanilla
Cook this with the app: pantry check, scaling, and the assistant.