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Italian Cream
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
897Calories
14 gProtein
15 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories897 kcal
Protein14 g
Carbohydrates15 g
Fiber0 g
Sugars5.9 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol256 mg
Sodium107 mg
Potassium411 mg
Calcium297 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus259 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate1.9 mcg
Choline24 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 96. The excerpt below is the record exactly as published.
ITALIAN CREAM. E. V. Case, Elmhurst. i ake one quart of cream, one pint of milk sweetened very sweet, and highly seasoned with sherry wine and vanilla; beat it with a whip dasher, and remove the froth as it rises until it is all converted into froth. Have ready one box of Coxe's sparkling gelatine
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