vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Creams
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
405Calories
1 gProtein
102 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories405 kcal
Protein1 g
Carbohydrates102 g
Sugars102 g
Total Fat4 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium13 mg
Potassium48 mg
Calcium39 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 97. The excerpt below is the record exactly as published.
Italian Creams Caramelize one cup sugar, boil together three cups sugar and one cup milk, and two tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.