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Imperial Cream
From The encyclopædia of practical cookery, 1890
Serves 3
Serve immediately for best texture.
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
636Calories
5 gProtein
31 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein4.8 g
Carbohydrates31 g
Fiber4.3 g
Sugars21 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium32 mg
Potassium477 mg
Calcium168 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water252 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 560. The excerpt below is the record exactly as published.
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 into a stewpan, and place it on a slow fire ; when it is warm add the yolks of two eggs, and stir well one way only until quite thick, when it is ready for use. Imperial Cream. — Squeeze the juice of three large oranges into a basin, keeping back the pips, sweeten with 1 table- spoonful of caster sugar, stir until dissolved, and pour it into a glass dish. Put 1 pint of thick Cream into a saucepan, sweeten it with caster sugar, and stir over the fire till just warm. Pour the Cream into a teapot or a similar article, add 1 table-spoonful of orange-flower water
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