vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream (5)
From The encyclopædia of practical cookery, 1890
Serves 1
Dredge with caster sugar before serving.
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
374Calories
13 gProtein
39 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein13 g
Carbohydrates39 g
Fiber0 g
Sugars38 g
Total Fat19 g
Saturated Fat8.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol398 mg
Sodium148 mg
Potassium163 mg
Calcium72 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus212 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water91 g
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, stirring in the boiled milk. Strain the mixture through a fine hair sieve into a basin, stand this in a saucepan of water, and stir over the fire. When the Cream is cooked, turn it out of the basin on to a dish, brown it under a salamander or in a brisk oven, and serve. (5) Break two eggs into a stewpan, and gradually beat in 1 teacupful of thick, rich Cream and 3 table-spoonfuls of caster sugar ; then add a few drops of orange-flower water
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