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Isinglass Cream

Name: Isinglass Cream
Yield: 3 servings
Ingredients: loz. of isinglass; 1 pint of water; the yolks of five eggs; the juice and peel of two lemons; J pint of white wine; Jib. of white sugar

From The encyclopædia of practical cookery, 1890

Serves 3

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

741Calories

5 gProtein

155 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories741 kcal

Protein4.7 g

Carbohydrates155 g

Fiber0.5 g

Sugars151 g

Total Fat8 g

Saturated Fat2.7 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1.2 g

Cholesterol306 mg

Sodium20 mg

Potassium58 mg

Calcium47 mg

Iron0.9 mg

Magnesium4.8 mg

Phosphorus113 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.5 mcg

Vitamin C8.8 mg

Vitamin A108 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate43 mcg

Choline233 mg

Caffeine0 mg

Water255 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 566. The excerpt below is the record exactly as published.

loz. of isinglass in 1 pint of water, add the yolks of five eggs, with the juice and peel of two lemons, J pint of white wine, and Jib. of white sugar

Cook this with the app: pantry check, scaling, and the assistant.