My Birthday Cream

Name: My Birthday Cream
Ingredients: half a pint of cream; the peel of half a lemon; half a teaspoonful of ground rice; the juice of the half lemon; two Savoy biscuits

From The child's cookery book, 1900

Presented as published in 1900. 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

861Calories

7 gProtein

28 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories861 kcal

Protein6.9 g

Carbohydrates28 g

Fiber5.6 g

Sugars5 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.2 g

Cholesterol241 mg

Sodium52 mg

Potassium503 mg

Calcium195 mg

Iron1.2 mg

Magnesium30 mg

Phosphorus166 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water314 g

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.

My Birthday Cream Sweeten to taste half a pint of cream, add to it the peel of half a lemon pared thin, and let it boil slowly. Mix half a teaspoonful of ground rice with a little of the cream, add the juice of the half lemon to it, mix it with the boiled cream and let it boil again for a few minutes, divide two Savoy biscuits

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