vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Italian Cream (Creme a l’ltalienne)
From Cookery for every household, 1914
Serves 1
Sufficient for 4 or 5 persons. Probable cost, 6d.
Presented as published in 1914. 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
651Calories
47 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein47 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium10127 mg
Potassium943 mg
Calcium698 mg
Iron2.9 mg
Magnesium80 mg
Phosphorus795 mg
Zinc4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate75 mcg
Choline533 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 718. The excerpt below is the record exactly as published.
Italian Cream (Creme a l’ltalienne) 1 pt. milk. 3 eggs. 2 table-sps. sugar. A pinch of salt. | oz. gelatine. 2 table-sps. water. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.