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Italian Cream
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
771Calories
5 gProtein
93 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein4.9 g
Carbohydrates93 g
Fiber2.1 g
Sugars77 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium99 mg
Potassium230 mg
Calcium111 mg
Iron2.5 mg
Magnesium17 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline4.6 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 97. The excerpt below is the record exactly as published.
Italian Cream. — Soak half a box of gelatine in a teacupful of cold water for half an hour, then add a Lemon Cream C REAMS Peach Cream cupful of boiling water. When cold, strain, and add three cupfuls of gran- ulated sugar, juice of three lemons, the grated rind of two lemons, three- quarters of a cupful of sherry wine, and one quart of cream
Cook this with the app: pantry check, scaling, and the assistant.