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Mock Devonshire Cream
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
244Calories
2 gProtein
3 gCarbs
25 gFat
Full nutrition (22 nutrients)
Calories244 kcal
Protein1.9 g
Carbohydrates2.8 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Cholesterol73 mg
Sodium58 mg
Potassium72 mg
Calcium48 mg
Iron0 mg
Magnesium4.6 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water41 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 255. The excerpt below is the record exactly as published.
MOCK DEVONSHIRE CREAM 1 cream cheese (3 ounces) Y cup heavy cream
Cook this with the app: pantry check, scaling, and the assistant.