Italian Cream
From Choice cookery, 1888
Presented as published in 1888. 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
2231Calories
22 gProtein
102 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2231 kcal
Protein22 g
Carbohydrates102 g
Fiber0 g
Sugars59 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium146 mg
Potassium674 mg
Calcium314 mg
Iron0.8 mg
Magnesium52 mg
Phosphorus294 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 33. The excerpt below is the record exactly as published.
ITALIAN CREAM. £ pint sherry I |pint cream ^ oz. gelatine | 2 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.