vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Creams
From Delta Gamma cook book, 1922
Serves 12
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
270Calories
1 gProtein
68 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories270 kcal
Protein0.7 g
Carbohydrates68 g
Sugars68 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol7.7 mg
Sodium8.6 mg
Potassium32 mg
Calcium26 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline3.6 mg
Water18 g
Estimated from matched ingredients across 12 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.