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Mock Cream
From The art of cookery, 1899
Serves 3
Serve in place of plain cream.
Presented as published in 1899. 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
44Calories
1 gProtein
6 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories44 kcal
Protein1.3 g
Carbohydrates5.8 g
Sugars4.4 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol4.1 mg
Sodium2.2 mg
Potassium10 mg
Calcium6.8 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin A1.6 mcg
Vitamin E0.3 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline0.9 mg
Water7.9 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 111. The excerpt below is the record exactly as published.
Mock Cream. — Cook together until well mixed one teaspoonful of butter and two teaspoonfuls of flour. Add a pint of sweet milk, simmer five minutes, add the yolk of a fresh ^g'g beaten light with a tablespoonful of milk, and cook one minute. Beat the white of the ^%^ stiff, add a tablespoonful of pulverized sugar
Cook this with the app: pantry check, scaling, and the assistant.