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Normandy Cream
From The household gas cookery book, 1900
Serves 1
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
1093Calories
25 gProtein
45 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1093 kcal
Protein25 g
Carbohydrates45 g
Fiber0 g
Sugars37 g
Total Fat91 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium169 mg
Potassium595 mg
Calcium451 mg
Iron0.2 mg
Magnesium46 mg
Phosphorus385 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
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)0.4 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline49 mg
Caffeine0 mg
Water353 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 92. The excerpt below is the record exactly as published.
Normandy Cream. — Put half a pint of cream and half a pint of milk, sugar to taste, and half an ounce GAS COOKERY BOOK. 167 of gelatine and a little vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.