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Italian Cream

Name: Italian Cream
Yield: 8 servings
Ingredients: two pints of cream; two cups of sugar; the juice and grated peel of two lemons; two tablespoonfuls of brandy

From Kirmess cook book, 1907

Serves 8

Presented as published in 1907. 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

605Calories

2 gProtein

55 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein2.4 g

Carbohydrates55 g

Fiber0.2 g

Sugars50 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium25 mg

Potassium123 mg

Calcium74 mg

Iron0.1 mg

Magnesium7.6 mg

Phosphorus68 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.7 mcg

Choline0.3 mg

Caffeine0 mg

Alcohol1.2 g

Water76 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.

ITALIAN CBEAM. Mrs. William F. Cook. Take two pints of cream, two cups of sugar, the juice and grated peel of two lemons and two table- spoonfuls of brandy

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