Normandy Cream
From Cold dishes for hot weather, 1896
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
950Calories
13 gProtein
20 gCarbs
91 gFat
Full nutrition (31 nutrients)
Calories950 kcal
Protein13 g
Carbohydrates20 g
Sugars12 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium141 mg
Potassium592 mg
Calcium443 mg
Iron0 mg
Magnesium43 mg
Phosphorus380 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Water351 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.
NORMANDY CREAM Put half a pint of cream into a pan to- gether with half a pint of milk, 1 box of gelatine, sugar to the taste, and a little va- nilla ; stir well ; do not allow to boil ; wet a mould, and arrange candied fruits
Cook this with the app: pantry check, scaling, and the assistant.