Italian Cream

Name: Italian Cream
Ingredients: 1 qt. of cream; about 8 tablespoons of sugar; 4 strips of gelatine; 2 common tea-cups of water; a vanilla bean

From Rare old receipts, 1906

Presented as published in 1906. 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

3615Calories

19 gProtein

136 gCarbs

334 gFat

Full nutrition (32 nutrients)

Calories3615 kcal

Protein19 g

Carbohydrates136 g

Fiber0 g

Sugars101 g

Total Fat334 g

Saturated Fat191 g

Monounsaturated Fat69 g

Polyunsaturated Fat0 g

Cholesterol965 mg

Sodium194 mg

Potassium917 mg

Calcium575 mg

Iron0.1 mg

Magnesium57 mg

Phosphorus534 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Caffeine0 mg

Water547 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 5. The excerpt below is the record exactly as published.

ITALIAN CREAM. Contributed by Sarah Biddle Cabeen, Philadelphia, Pa. 1 qt. of cream sweetened to your taste, (about 8 tablespoons of sugar to 1 qt. of cream). Then boil 4 strips of gelatine in 2 common tea-cups of water with a vanilla bean

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