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Maraschino Cream
From Cooking for profit, 1886
Serves 8
Maraschino is a cordial that gives a pleasant flavor to creams and jellies.
Presented as published in 1886. 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
550Calories
5 gProtein
40 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein5.4 g
Carbohydrates40 g
Fiber0.8 g
Sugars35 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium32 mg
Potassium120 mg
Calcium87 mg
Iron0.2 mg
Magnesium8.8 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline2.4 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 260. The excerpt below is the record exactly as published.
Maraschino Cream For filling charlotte-russe or serving^ instead of ice cream : 254 pints thin cream. I teacup maraschino. 7 ounces sugar. 1 package of gelatine — ij^ ounces
Cook this with the app: pantry check, scaling, and the assistant.