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Indian Cream (Mallie)
From The encyclopædia of practical cookery, 1890
Serves 1
Strong and thick, used in Indian sweetmeats.
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
15Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories15 kcal
Protein0.8 g
Carbohydrates1.2 g
Sugars1.2 g
Total Fat0.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium9.5 mg
Potassium38 mg
Calcium31 mg
Iron0 mg
Magnesium3 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline4.5 mg
Water22 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.
Indian Cream (Mallie). — Put any quantity of milk
Cook this with the app: pantry check, scaling, and the assistant.