vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Nun’s Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
447Calories
29 gProtein
31 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein29 g
Carbohydrates31 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium605 mg
Calcium388 mg
Iron3.9 mg
Magnesium53 mg
Phosphorus569 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate108 mcg
Choline484 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 63. The excerpt below is the record exactly as published.
Nun’s Cream. 3 tablespoonfuls of Flour. ipt. of Milk. 3 Eggs. Sugar and Vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.