Moscow Creams
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
1588Calories
18 gProtein
120 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories1588 kcal
Protein18 g
Carbohydrates120 g
Fiber1.6 g
Sugars90 g
Total Fat111 g
Saturated Fat66 g
Monounsaturated Fat34 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol356 mg
Sodium45 mg
Potassium906 mg
Calcium495 mg
Iron1 mg
Magnesium74 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0.5 mg
Vitamin A883 mcg
Vitamin E3.3 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline90 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.
MOSCOW CREAMS Line some small wet moulds with the liquid jelly, then set away to firm. Dissolve the Gelatine with the boiling water, add the sugar, green colouring, vanilla, sherry, a few chopped pistachios, and the whipped cream
Cook this with the app: pantry check, scaling, and the assistant.