vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Italian Cream (4)
From The encyclopædia of practical cookery, 1890
Serves 2
Serve warm.
Presented as published in 1890. 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
542Calories
36 gProtein
32 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein36 g
Carbohydrates32 g
Fiber1.3 g
Sugars24 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium959 mg
Calcium710 mg
Iron3.3 mg
Magnesium80 mg
Phosphorus799 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D7.7 mcg
Vitamin C0.1 mg
Vitamin A396 mcg
Vitamin E1.9 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate83 mcg
Choline528 mg
Caffeine0 mg
Water545 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 561. The excerpt below is the record exactly as published.
talian Cream. (4) Put the thinly-pared rind of a lemon into a stewpan with J table-spoonful of coriander-seeds and a small piece of stick cinnamon, pour in lqt. of milk, sweeten to taste with caster sugar, boil until reduced to half the original quantity, and leave until cool. Beat the yolks of six eggs and mix with 2 table-spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.