vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Philadelphia Cream
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
610Calories
3 gProtein
23 gCarbs
56 gFat
Full nutrition (32 nutrients)
Calories610 kcal
Protein3.2 g
Carbohydrates23 g
Fiber0 g
Sugars17 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium157 mg
Calcium96 mg
Iron0 mg
Magnesium9.8 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
Philadelphia Cream. 1 quart cream. % cup sugar. ll^ tablespoons vanilla. Mix ingredients and freeze according to directions; for freezino^. FROZEN DESSERTS. 253 Vanilla Ice=cream. 1 pint scalded milk. Yolks 3 eggs. 2 tablespoons flour. 14 teaspoon salt. 1 cup sugar. 1 quart cream. 2 tablespoons vanilla.
Cook this with the app: pantry check, scaling, and the assistant.