vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Imitation Cream (3)
From The encyclopædia of practical cookery, 1890
Serves 1
Ready for use once thickened.
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
628Calories
29 gProtein
73 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein29 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 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.
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 to sweeten, and let the mixture cool. It is then ready for use. (3) Put 1 pint of milk and two lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.