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Leehe Crema
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Obtained from the nuns of Santa Clara Convent at Palmas, in the island of Grand Canary.
Presented as published in 1907. 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
493Calories
23 gProtein
58 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein23 g
Carbohydrates58 g
Fiber0.4 g
Sugars46 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol323 mg
Sodium246 mg
Potassium676 mg
Calcium495 mg
Iron2.1 mg
Magnesium57 mg
Phosphorus534 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate62 mcg
Choline287 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.
Leehe Crema. Beat up 3 eggs, leaving out 2 of the whites; add to them gradually a pint and a half of milk; then mix very carefully 4 tablespoonfuls of fine white flour and 2oz. of finely powdered sugar, and flavour with a little grated lemon peel
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