Hungarian Cream

Name: Hungarian Cream
Ingredients: 1 pint of milk; half a pound of sugar; 8 eggs; half an ounce of isinglass; a glass of maraschino; 4 ounces of candied cherries; half a cup of cream

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

2836Calories

70 gProtein

434 gCarbs

97 gFat

Full nutrition (34 nutrients)

Calories2836 kcal

Protein70 g

Carbohydrates434 g

Fiber8.2 g

Sugars421 g

Total Fat97 g

Saturated Fat46 g

Monounsaturated Fat27 g

Polyunsaturated Fat8.3 g

Omega-30.2 g

Cholesterol1667 mg

Sodium899 mg

Potassium1507 mg

Calcium1026 mg

Iron8.2 mg

Magnesium126 mg

Phosphorus1363 mg

Zinc8.1 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A801 mcg

Vitamin E4.6 mg

Vitamin K7.4 mcg

Vitamin B61 mg

Vitamin B126.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)0.9 mg

Folate188 mcg

Choline1274 mg

Caffeine0 mg

Water936 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

HUNGARIAN CREAM Put 1 pint of milk, half a pound of sugar, and 8 eggs into a pan ; stir over the fire a few minutes; add half announce of isin- glass ; take from the fire and stand in a pan of cold water; add a glass of maraschino, 4 ounces of candied cherries, and half a cup of cream

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