vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pink Cream
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
930Calories
2 gProtein
140 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories930 kcal
Protein2.4 g
Carbohydrates140 g
Fiber0 g
Sugars132 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium47 mg
Potassium142 mg
Calcium73 mg
Iron0.3 mg
Magnesium7 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
PINK CREAM. Mix with half a pound of fine powdered sugar three gills of strawberry or currant juice, half pint of fresh cream
Cook this with the app: pantry check, scaling, and the assistant.