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Italian Cream
From The national course in home economics, 1917
Serves 5
Presented as published in 1917. 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
794Calories
12 gProtein
17 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein12 g
Carbohydrates17 g
Fiber0 g
Sugars5.3 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol205 mg
Sodium91 mg
Potassium373 mg
Calcium242 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus212 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline20 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
ITALIAN CREAM. Take one quart of cream, sweeten one pint of milk very sweet and flavored highly with sherry wine and vanilla. Beat it with an ^gg beater and remove the froth, as you make it, onto a dish till it is all froth. Dis- solve a package of Cox's gelatine
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