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Jerusalem Cream
From Virginia Cookery-book, 1884
Serves 6
Good for cases of invalidism.
Presented as published in 1884. 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
685Calories
4 gProtein
39 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein4.3 g
Carbohydrates39 g
Fiber0 g
Sugars33 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium35 mg
Potassium152 mg
Calcium97 mg
Iron0 mg
Magnesium9.7 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Alcohol2.3 g
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 105. The excerpt below is the record exactly as published.
One quart of cream, one-third of a box of gelatine, a cupful of sugar, and three table-spoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.