Plasmon Cream
From Plasmon cookery book, 1904
The stock should be quite cold; if made over-night it gives the best results.
Presented as published in 1904. 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
16Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories16 kcal
Protein1.1 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.3 mg
Sodium63 mg
Potassium47 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate2.2 mcg
Choline4.1 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 14. The excerpt below is the record exactly as published.
PLASMON CREAM.— Take 3 tablespoonfuls of Plasmon stock
Cook this with the app: pantry check, scaling, and the assistant.