Mixture No. 1

Name: Mixture No. 1
Ingredients: 1 lb. of fine sugar; fifteen yolks of eggs; a cupful of milk; two quarts of whipped cream; vanilla

From The new practical cookery guide, 1913

Presented as published in 1913. 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

5386Calories

132 gProtein

586 gCarbs

289 gFat

Full nutrition (34 nutrients)

Calories5386 kcal

Protein132 g

Carbohydrates586 g

Fiber0 g

Sugars543 g

Total Fat289 g

Saturated Fat157 g

Monounsaturated Fat89 g

Polyunsaturated Fat22 g

Omega-30.3 g

Cholesterol3531 mg

Sodium1238 mg

Potassium2794 mg

Calcium1671 mg

Iron14 mg

Magnesium224 mg

Phosphorus2565 mg

Zinc14 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A3039 mcg

Vitamin E14 mg

Vitamin K20 mcg

Vitamin B61.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)4.4 mg

Niacin (B3)1.5 mg

Folate381 mcg

Choline2406 mg

Caffeine0 mg

Water1363 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 177. The excerpt below is the record exactly as published.

lib. of fine sugar add fifteen yolks of eggs, a cupful of milk, and vanilla, beaten in bainmarie till thick and creamy, then stirred on ice till cold, and add to it two quarts of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.