Norwegian Cream
From The St. Mungo cookery book, 1904
Recipe by Elizabeth M. B. Williams, Hutcheon House, Sherbrooke Avenue, Glasgow.
Presented as published in 1904. 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
627Calories
25 gProtein
114 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein25 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium171 mg
Potassium143 mg
Calcium65 mg
Iron2 mg
Magnesium15 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline299 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 48. The excerpt below is the record exactly as published.
NORWEGIAN CREAM. 2 eggs. J oz. gelatine. 4 ozs. castor sugar. 6 drops essence of vanilla.
Cook this with the app: pantry check, scaling, and the assistant.