Italian Cream

Name: Italian Cream
Ingredients: One quart whipped cream; the juice of 2 lemons; 2 wine-glasses of wine; 6 ounces of sugar; 2 ounces of gelatine; a small quantity of water

From 365 desserts, 1900

Presented as published in 1900. 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

3311Calories

81 gProtein

305 gCarbs

209 gFat

Full nutrition (33 nutrients)

Calories3311 kcal

Protein81 g

Carbohydrates305 g

Fiber5.6 g

Sugars250 g

Total Fat209 g

Saturated Fat129 g

Monounsaturated Fat60 g

Polyunsaturated Fat7.9 g

Cholesterol712 mg

Sodium192 mg

Potassium1666 mg

Calcium1031 mg

Iron2.4 mg

Magnesium132 mg

Phosphorus888 mg

Zinc3.7 mg

Copper1.4 mg

Manganese0.1 mg

Vitamin D3.7 mcg

Vitamin C106 mg

Vitamin A1763 mcg

Vitamin E6.3 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.9 mg

Folate67 mcg

Choline189 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 23. The excerpt below is the record exactly as published.

Italian Cream. One quart whipped cream ; the juice of 2 lemons into 2 wine-glasses of wine ; 6 ounces of sugar. Dissolve 2 ounces of gelatine in a small quantity of water

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