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Housewife's Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Better if made a few hours before use. Sufficient for four glasses.
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
609Calories
3 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein3.2 g
Carbohydrates55 g
Fiber1.4 g
Sugars45 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium394 mg
Potassium235 mg
Calcium90 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus84 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.1 mcg
Choline5.5 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 730. The excerpt below is the record exactly as published.
Housewife's Cream. — Pub the yellow part of a fresh lemon upon three ounces of loaf sugar ; reduce the sugar to powder, and stir it until dissolved into half a pint of thick cream. Add the strained juice and a quarter of a pint of sherry, and whisk all well together until thick. Serve in custard-glasses, which should be kept in a cool place until wanted. This cream i.s better if made a few hours before it is used. Just before serving, dust a little powdered cinnamon
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