vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
540Calories
21 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein21 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium204 mg
Potassium558 mg
Calcium431 mg
Iron1 mg
Magnesium46 mg
Phosphorus429 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline207 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Italian Cream Half package gelatine, one quart milk, three eggs, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.