vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Imperial Cream
From Lessons in cooking through preparation of meals, 1912
Serves 6
Set on ice before serving.
Presented as published in 1912. 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
698Calories
6 gProtein
43 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein6.1 g
Carbohydrates43 g
Fiber0.5 g
Sugars18 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.2 g
Cholesterol161 mg
Sodium133 mg
Potassium489 mg
Calcium108 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus163 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate33 mcg
Choline2.1 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 99. The excerpt below is the record exactly as published.
Imperial Cream Beat I quart of double cream stiff, add ^c powdered sugar and 34 t salt; beat well. Cut and fold in 2 c dry cake crumbs and i c each candied pine-apple
Cook this with the app: pantry check, scaling, and the assistant.