vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Persian Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
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
562Calories
23 gProtein
82 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein23 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium421 mg
Potassium581 mg
Calcium440 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus462 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline255 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
n. Half box of gelatine dissolved in one pint of water, add juice of one lemon and one cup sugar. When thor- oughly dissolved pour into large glass dish. Make a boiled custard of one pint milk, three eggs, one-half cup sugar, enough cornstarch to thicken, flavor with lemon. Let it get cold and pour over jelly. W nip cream, flavor with vanilla, sweeten and spread over all. PERSIAN CREAM. Mrs. Eva S. Diffenbaugh. One quart milk, one-half box gelatine, four eggs, one cup sugar, one-quarter teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.