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Italian Cream
From The new Kentucky home cook book, 1884
Serves 8
Serve with whipped cream flavored with vanilla.
Presented as published in 1884. 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
528Calories
3 gProtein
36 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories528 kcal
Protein2.7 g
Carbohydrates36 g
Fiber0.7 g
Sugars29 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium154 mg
Calcium79 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 129. The excerpt below is the record exactly as published.
ITALIAN CREAM. Take one quart of cream, half of which mix with one ounce of isinglass dissolved gradually without letting it boil or simmer; with the remaining half of the cream, put one- half pound of sugar, the juice of two lemons, and two wine- glassfuls of sherry or Madeira wine
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