vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Cream
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
824Calories
10 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein10 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium65 mg
Potassium228 mg
Calcium150 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus136 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline2.4 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
ITALIAN CREAM. Soak one box of Cox' gelatine in a pint of cold water. Sweeten one quart of fresh cream
Cook this with the app: pantry check, scaling, and the assistant.