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Imperial Cream
From Consult me, 1902
Serves 6
Prepare 6 to 12 hours before serving.
Presented as published in 1902. 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
687Calories
4 gProtein
47 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories687 kcal
Protein4 g
Carbohydrates47 g
Fiber3.2 g
Sugars35 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.1 g
Cholesterol161 mg
Sodium35 mg
Potassium248 mg
Calcium131 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus99 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.7 mcg
Choline4 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 267. The excerpt below is the record exactly as published.
IMPERIAL CREAM.— Boil a quart of cream with the thin rind of a lemon ; stir till nearly cold ; have ready in a dish to serve in, the juice of 3 lemons strained with as much sugar as will sweeten the cream
Cook this with the app: pantry check, scaling, and the assistant.