vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From The Toronto Cook Book, 1915
Serves 2
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
422Calories
16 gProtein
62 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein16 g
Carbohydrates62 g
Fiber0 g
Sugars62 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol213 mg
Sodium116 mg
Potassium389 mg
Calcium328 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus315 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A143 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline185 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 44. The excerpt below is the record exactly as published.
Italian Cream Soak half a box of gelatine in half a cup of cold water an hour; heat one pint of milk in a double boiler; beat the yolks of two eggs ; add half a cup of sugar to them ; pour a little of the hot milk over this; then pour all back into the double boiler; stir until creamy; add the gelatine; stir one minute and pour into a bowl to cool ; when cool add the whites of two eggs and one teaspoon of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.