vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
716Calories
35 gProtein
16 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories716 kcal
Protein35 g
Carbohydrates16 g
Fiber1.4 g
Sugars7.6 g
Total Fat58 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol600 mg
Sodium277 mg
Potassium540 mg
Calcium312 mg
Iron2.6 mg
Magnesium44 mg
Phosphorus451 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C27 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate69 mcg
Choline397 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 69. The excerpt below is the record exactly as published.
Italian Cream. Half pint of milk, \ pint of rich cream, sugar to teste, 1 oz. of leaf gelatine, 1 lemon, the yolk* of five eggs
Cook this with the app: pantry check, scaling, and the assistant.