Nut Cream
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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
1921Calories
30 gProtein
215 gCarbs
107 gFat
Full nutrition (33 nutrients)
Calories1921 kcal
Protein30 g
Carbohydrates215 g
Fiber0 g
Sugars88 g
Total Fat107 g
Saturated Fat65 g
Monounsaturated Fat31 g
Polyunsaturated Fat4.9 g
Cholesterol356 mg
Sodium57 mg
Potassium2160 mg
Calcium503 mg
Iron2.6 mg
Magnesium130 mg
Phosphorus812 mg
Zinc2.7 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C43 mg
Vitamin A961 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B61.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate170 mcg
Choline79 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.
NUT CREAM Dissolve the Gelatine with the boiling water. Add the sugar, vanilla, nuts, and whipped cream
Cook this with the app: pantry check, scaling, and the assistant.