Neapolitan Cream

Name: Neapolitan Cream
Ingredients: Yolks of four Eggs; Half a pint of Milk; Half a pint of Double Cream; One ounce of melted Gelatine; Half a pint of Jelly; One ounce of dried Cherries; Three ounces of Preserved Ginger

From High-class cookery recipes, 1897

Presented as published in 1897. 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

2532Calories

57 gProtein

327 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories2532 kcal

Protein57 g

Carbohydrates327 g

Fiber16 g

Sugars189 g

Total Fat113 g

Saturated Fat61 g

Monounsaturated Fat27 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol1005 mg

Sodium358 mg

Potassium2147 mg

Calcium718 mg

Iron21 mg

Magnesium254 mg

Phosphorus870 mg

Zinc6.5 mg

Copper1.5 mg

Manganese29 mg

Vitamin D6 mcg

Vitamin C34 mg

Vitamin A379 mcg

Vitamin E2.3 mg

Vitamin K8.2 mcg

Vitamin B61.1 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9 mg

Folate157 mcg

Choline684 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.

Neapolitan Cream. Ingredients. Yolks of four Eggs. Half a pint of Milk. Half a pint of Double Cream. One ounce of melted Gelatine. Half a pint of Jelly. One ounce of dried Cherries. Three ounces of Preserved Ginger

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