vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 10
Serve cold with a border of whipped cream.
Presented as published in 1885. 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
473Calories
5 gProtein
39 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein5 g
Carbohydrates39 g
Fiber0.6 g
Sugars32 g
Total Fat33 g
Saturated Fat20 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1 g
Cholesterol231 mg
Sodium48 mg
Potassium144 mg
Calcium95 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline120 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 273. The excerpt below is the record exactly as published.
Italian cream as follows : — ITALIAN CREAM. Dissolve an ounce and a half of isinglass over the fire in a gill of hot water, and keep it hot enough to remain liquid ; prepare a pint of whipped cream according to the directions given in the proper recipe ; put in a thick saucepan over the fire a pint of cream, the yolks of eight raw eggs, a quarter of a pound of macaroons, half a pound of powdered sugar, and a wineglassful of cura(oa
Cook this with the app: pantry check, scaling, and the assistant.