vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Imitation Cream (2)
From The encyclopædia of practical cookery, 1890
Serves 1
Ready for use once cooled.
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
338Calories
21 gProtein
25 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein21 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium504 mg
Calcium356 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 560. The excerpt below is the record exactly as published.
Put | pint of milk into a basin, and beat up with it the yolks of two eggs. Pass this through a sieve into a saucepan and place it on the fire, but do not let it boil ; continue stirring, and after a while add 1 table-spoonful of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.