New York or European Cream

Name: New York or European Cream
Ingredients: one gallon of sweet cream; twelve eggs; a pound and a half of sugar

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

8387Calories

151 gProtein

1724 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories8387 kcal

Protein151 g

Carbohydrates1724 g

Fiber0 g

Sugars681 g

Total Fat111 g

Saturated Fat29 g

Monounsaturated Fat40 g

Polyunsaturated Fat32 g

Omega-30.2 g

Cholesterol2232 mg

Sodium1871 mg

Potassium27637 mg

Calcium2067 mg

Iron76 mg

Magnesium2098 mg

Phosphorus4898 mg

Zinc17 mg

Copper18 mg

Manganese32 mg

Vitamin D12 mcg

Vitamin C1001 mg

Vitamin A997 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B69.8 mg

Vitamin B125.3 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)6.6 mg

Niacin (B3)28 mg

Folate1706 mcg

Choline1764 mg

Caffeine0 mg

Water3013 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 26. The excerpt below is the record exactly as published.

NEW YORK OB EUROPEAN CREAM. Put one gallon of sweet cream on the fire, stirring constantly to prevent from burning. Beat up twelve eggs, a pound and a half of sugar

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