Italian Cream
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
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
3875Calories
35 gProtein
86 gCarbs
349 gFat
Full nutrition (34 nutrients)
Calories3875 kcal
Protein35 g
Carbohydrates86 g
Fiber0 g
Sugars27 g
Total Fat349 g
Saturated Fat200 g
Monounsaturated Fat72 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol1023 mg
Sodium400 mg
Potassium1861 mg
Calcium1192 mg
Iron0.6 mg
Magnesium136 mg
Phosphorus1048 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water1146 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 86. The excerpt below is the record exactly as published.
ITALIAN CREAM. Take 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 Cos's sparkling gelatine
Cook this with the app: pantry check, scaling, and the assistant.