vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Iced Cream Cheese
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
779Calories
24 gProtein
9 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein24 g
Carbohydrates8.7 g
Fiber0.5 g
Sugars1 g
Total Fat71 g
Saturated Fat37 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol781 mg
Sodium269 mg
Potassium404 mg
Calcium193 mg
Iron3 mg
Magnesium31 mg
Phosphorus422 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C8.8 mg
Vitamin A267 mcg
Vitamin E1.8 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate80 mcg
Choline491 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 266. The excerpt below is the record exactly as published.
Iced Cream Cheese. — Put 1 pint of cream in a saucepan, with the grated peel of half a lemon and 1 table-spoonful of orange-flower water, and boil it for three or four minutes. Beat the yolks of ten eggs
Cook this with the app: pantry check, scaling, and the assistant.