Italian Cream

Name: Italian Cream
Ingredients: one gill of thick cream; three ounces of finely powdered white sugar; the juice of one lemon

From The handy dictionary of cookery, 1890

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

751Calories

3 gProtein

96 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein2.7 g

Carbohydrates96 g

Fiber0.3 g

Sugars87 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol121 mg

Sodium26 mg

Potassium218 mg

Calcium79 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus75 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 56. The excerpt below is the record exactly as published.

Italian Cream. Take one gill of thick cream, three ounces of finely powdered white sugar, the juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.