vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Irish Cream
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
532Calories
4 gProtein
36 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein4.4 g
Carbohydrates36 g
Fiber0.2 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium31 mg
Potassium186 mg
Calcium77 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Choline0 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
Irish Cream. One pint and a half of cream, the whites of three eggs, one ounce and a half of isinglass, * six ounces of white sugar, a very little saffron, and two table-spoonfuls of orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.