vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From The New century cook book, 1899
Serves 3
Recipe by Carrie Anderson.
Presented as published in 1899. 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
562Calories
23 gProtein
82 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein23 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium227 mg
Potassium581 mg
Calcium440 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus462 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline255 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 120. The excerpt below is the record exactly as published.
Italian Cream. One quart of milk, heated to boiling point, one-half box of gelatine, soaked in cold water fifteen minutes, yolks of four eggs, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.