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Italian Cream

Name: Italian Cream
Yield: 4 servings
Ingredients: One pint of cream; one pint of milk; eight eggs; one-half box of gelatine; flavor with vanilla

From Temperance cook book, 1887

Serves 4

Presented as published in 1887. 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

628Calories

22 gProtein

11 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein22 g

Carbohydrates11 g

Fiber0 g

Sugars6.2 g

Total Fat55 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol507 mg

Sodium219 mg

Potassium435 mg

Calcium279 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus389 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate48 mcg

Choline317 mg

Caffeine0 mg

Water252 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 121. The excerpt below is the record exactly as published.

ITALIAN CREAM. One pint of cream, one pint of milk, or, use one quart of milk if cream cannot be had, eight eggs, one-half box of gelatine, soaked in a little cold water; flavor with vanilla

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