Italian Cream

Name: Italian Cream
Ingredients: Yolks of four Eggs; Half a pint of Milk; Half a pint of Double Cream; One ounce of Castor Sugar; One ounce of melted Gelatine; One wineglassful of Curacao

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1373Calories

48 gProtein

51 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1373 kcal

Protein48 g

Carbohydrates51 g

Fiber0 g

Sugars40 g

Total Fat109 g

Saturated Fat59 g

Monounsaturated Fat27 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol1005 mg

Sodium229 mg

Potassium672 mg

Calcium547 mg

Iron2.2 mg

Magnesium53 mg

Phosphorus656 mg

Zinc3.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A337 mcg

Vitamin E1.9 mg

Vitamin K6.1 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate108 mcg

Choline612 mg

Caffeine0 mg

Water390 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.

Italian Cream, Ingredients. Yolks of four Eggs. Half a pint of Milk. Half a pint of Double Cream. One ounce of Castor Sugar. One ounce of melted Gelatine. One wineglassful of Oura9oa

Cook this with the app: pantry check, scaling, and the assistant.