vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Leche Cerme
From The New century cook book, 1899
Serves 2
Chilled dessert.
Presented as published in 1899. 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
516Calories
22 gProtein
67 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein22 g
Carbohydrates67 g
Fiber5.5 g
Sugars45 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol323 mg
Sodium250 mg
Potassium733 mg
Calcium559 mg
Iron1.8 mg
Magnesium61 mg
Phosphorus526 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C65 mg
Vitamin A238 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate42 mcg
Choline290 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 116. The excerpt below is the record exactly as published.
Leche Cerme. Beat up three eggs (leaving out two whites), add to them gradually one and one-half pints milk; mix carefully four table- spoons cornstarch and four tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.