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Peppermint Cream

Name: Peppermint Cream
Yield: 10 servings
Ingredients: One quart cream; two quarts milk; one and a half pounds striped peppermint candy; one egg; one tablespoon flour

From The Twin-city housewife, 1920

Serves 10

Recipe by Mrs. Geo. P. Pell, Raleigh.

Presented as published in 1920. 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

716Calories

9 gProtein

80 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein9 g

Carbohydrates80 g

Fiber0 g

Sugars52 g

Total Fat40 g

Saturated Fat23 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol138 mg

Sodium126 mg

Potassium395 mg

Calcium302 mg

Iron0.3 mg

Magnesium32 mg

Phosphorus263 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A70 mcg

Vitamin E0.2 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate3.6 mcg

Choline49 mg

Caffeine0 mg

Water231 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.

Peppermint Cream One quart cream, two quarts milk, one and a half pounds striped peppermint candy, one egg, one tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.