vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure mixture does not boil.
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
776Calories
17 gProtein
28 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein17 g
Carbohydrates28 g
Fiber3.5 g
Sugars18 g
Total Fat67 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol428 mg
Sodium191 mg
Potassium540 mg
Calcium377 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus389 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin C43 mg
Vitamin A160 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline228 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 753. The excerpt below is the record exactly as published.
Italian Cream. — Put a pint of cream and milk, in equal parts, into a saucepan, with loaf sugar according to taste, and the rind of a lemon, reserving the juice. Keep it boiling slowly until the lemon has sufficiently flavoured, then strain it into a bowl, in order to mLx freely the yolks of four eggs already well beaten. Pour this mixture into a jug, and set the jug in boiling water. Take care that the contents do not boil; stir them till they become thick, when remove the cream from the fire, and stir into it the juice of the lemon and an ounce of dissolved isinglass
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