vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From Handbook of practical cookery, 1886
Serves 3
Use more gelatine in summer if the cream is not thick.
Presented as published in 1886. 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
793Calories
21 gProtein
31 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories793 kcal
Protein21 g
Carbohydrates31 g
Fiber1.8 g
Sugars21 g
Total Fat66 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol535 mg
Sodium192 mg
Potassium374 mg
Calcium205 mg
Iron2.2 mg
Magnesium29 mg
Phosphorus316 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C18 mg
Vitamin A167 mcg
Vitamin E1.1 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate52 mcg
Choline301 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 125. The excerpt below is the record exactly as published.
Italian Cream. — One pint cream, one half ounce gelatine, two ounces of sugar, one inch stick cinnamon, one half gill of milk, yolks of six eggs, grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.