Italian Cream
From The New York receipt book, 1882
Presented as published in 1882. 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
2722Calories
18 gProtein
236 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories2722 kcal
Protein18 g
Carbohydrates236 g
Fiber0 g
Sugars214 g
Total Fat175 g
Saturated Fat100 g
Monounsaturated Fat36 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol512 mg
Sodium210 mg
Potassium1058 mg
Calcium614 mg
Iron1 mg
Magnesium86 mg
Phosphorus560 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate2.3 mcg
Choline55 mg
Caffeine0 mg
Water926 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 7. The excerpt below is the record exactly as published.
1 pint of milk, 1 cup of sugar; flavor to taste. Beat the cream to a froth; stir in the milk and sugar thoroughly; freeze, and pack for 2 hours. Frosting with Gelatine. — Dissolve a large pinch of gelatine in 6 table- spoonfuls of boiling water; strain, thicken with sugar, and flavor with lemon. Enough for two cakes. Italian Cream. — 1 pint cream, K pint of milk, 1 cup sugar, 1 cup wine
Cook this with the app: pantry check, scaling, and the assistant.