Italian Cream
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1067Calories
16 gProtein
223 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1067 kcal
Protein16 g
Carbohydrates223 g
Fiber0 g
Sugars224 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium192 mg
Potassium735 mg
Calcium605 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 63. The excerpt below is the record exactly as published.
ITALIAN CREAM. Anna Hubbard. ^2 box gelatine. ^2 cup of cold water. 1 pint of milk. cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.