vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Madeira Cream
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
747Calories
38 gProtein
84 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories747 kcal
Protein38 g
Carbohydrates84 g
Fiber1.4 g
Sugars78 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium429 mg
Potassium486 mg
Calcium182 mg
Iron5.6 mg
Magnesium40 mg
Phosphorus602 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C27 mg
Vitamin A481 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate147 mcg
Choline885 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 99. The excerpt below is the record exactly as published.
Madeira Cream. — Boil half a va- Peach Cream. — Peel fifteen large, nilla pod, chopped fine, in a little ripe peaches; rub them through a water. Beat the yolks of twelve sieve, add Y/z lb. of powdered sugar eggs with half a bottle of Madeira and i oz. of gelatine (which has been wine, 34 lb. of powdered sugar, and dissolved), and mix quickly with a the grated peel and juice of a lemon
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