vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Housewife’s Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Mrs. Rooke.
Presented as published in 1907. 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
517Calories
3 gProtein
88 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein2.6 g
Carbohydrates88 g
Fiber0.2 g
Sugars80 g
Total Fat16 g
Saturated Fat8.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.2 g
Cholesterol77 mg
Sodium33 mg
Potassium58 mg
Calcium32 mg
Iron0.6 mg
Magnesium4.6 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.6 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline15 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.
Housewife’s Cream. ^pt. Cream. £pt. White Wine. Jib. sifted Sugar. Rind and juice of 1 Lemon
Cook this with the app: pantry check, scaling, and the assistant.