vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Leche Cream
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
539Calories
20 gProtein
52 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein20 g
Carbohydrates52 g
Fiber0.9 g
Sugars24 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol405 mg
Sodium461 mg
Potassium568 mg
Calcium553 mg
Iron2.8 mg
Magnesium49 mg
Phosphorus537 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C0.1 mg
Vitamin A227 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate90 mcg
Choline333 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 133. The excerpt below is the record exactly as published.
Leche Cream. Put in pan 1 pint milk, put in basin tablespoonful fiour ; add 1 gill milk and 2 dessertspoonfuls sugar, free from lumps. Put yolks of 4 eggs into another basin, and mix with another gill of milk. When milk in pan is hot, add it to that with flour ; return to pan, and stir over fire till boiling, so as to cook flour. Then pour in egg mixture. Stir till it thickens, but do not boil ; flavour with grat^ rind of lemon. Take 4 oz. ratafia biscuits ; place at bottom of crystal, and over them 3 oz. grated cocoa-nut ; pour over the flour custard ; sprinkle more cocoa-nut over, with a little powdered sugar
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