Nutted Cream
From Southern Recipes, 1913
Sprinkle nuts over before serving.
Presented as published in 1913. 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
3043Calories
22 gProtein
135 gCarbs
268 gFat
Full nutrition (34 nutrients)
Calories3043 kcal
Protein22 g
Carbohydrates135 g
Fiber4.5 g
Sugars100 g
Total Fat268 g
Saturated Fat145 g
Monounsaturated Fat63 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol724 mg
Sodium154 mg
Potassium966 mg
Calcium534 mg
Iron1.4 mg
Magnesium142 mg
Phosphorus573 mg
Zinc2.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.
NUTTED CREAM Cover a quarter of a box of gelatine with half a cupful of cold water and let it soak for half an hour. Whip a pint and a half of cream to a stiff froth, turn out into a basin and stand this in another of cracked ice or ice water. Sprinkle into the cream four table- spoonfuls of chopped almonds or pecan nuts^ add three-quarters of a cupful of powdered sugar and a tablespoonful of vanilla. Pour three or four tablespoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.