Norwegian Cream
From Cox's manual of gelatine cookery (copyright), 1938
The cream can be varied by using juice from tinned fruit instead of water.
Presented as published in 1938. 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
952Calories
25 gProtein
174 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories952 kcal
Protein25 g
Carbohydrates174 g
Fiber0 g
Sugars172 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium301 mg
Potassium287 mg
Calcium129 mg
Iron3.6 mg
Magnesium29 mg
Phosphorus397 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.4 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water626 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.
NORWEGIAN CREAM. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE 4 Ces 6 ozs. castor sugar $ pint water Raspberry jam Vanilla essence Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.