vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From Buckeye cookery, 1892
Serves 4
Easier to make in winter.
Presented as published in 1892. 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
642Calories
33 gProtein
89 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein33 g
Carbohydrates89 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)1.2 mg
Niacin (B3)0.3 mg
Folate48 mcg
Choline338 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 57. 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 on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a haif of sugar and the gelatine; when the custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.