vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From The new practical housekeeping, 1890
Serves 4
Easier to make in winter.
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
587Calories
22 gProtein
87 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein22 g
Carbohydrates87 g
Fiber0 g
Sugars87 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium505 mg
Calcium358 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus445 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate48 mcg
Choline338 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 136. The excerpt below is the record exactly as published.
Italian Cream. — Soak one-third box gelatine half an hour in cold milk, put a quart milk in custard kettle and when boiling stir in well-beaten yolks of eight eggs, add one and a half cups sugar
Cook this with the app: pantry check, scaling, and the assistant.