vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nutted Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
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
399Calories
4 gProtein
17 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein4.1 g
Carbohydrates17 g
Fiber1 g
Sugars13 g
Total Fat35 g
Saturated Fat18 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol90 mg
Sodium21 mg
Potassium144 mg
Calcium76 mg
Iron0.3 mg
Magnesium27 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3.7 mcg
Choline4.4 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.
NUTTED CREAM. Mrs. W. J. Sanborn. Cover one-fourth box of gelatine with one-half cup of cold water. Soak one-half hour. Whip one and a half pints of cream to a stiff froth and stand on ice or in ice water; pour three or four tablespoons of water on gelatine and place over kettle of boiling water till dissolved. Strain over cream and stir at once till thick. Add to cream before putting in gelatine seven table- spoons chopped nuts, three-quarters cup powdered 216 ICES, CREAMS, ETC. sugar and teaspoon of vanilla
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