Portuguese Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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
866Calories
38 gProtein
115 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories866 kcal
Protein38 g
Carbohydrates115 g
Fiber0 g
Sugars114 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium427 mg
Potassium416 mg
Calcium169 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Portuguese Cream. Take 6 yolks of very fresh eggs and 2 wine-glasses cf Madeira, or good white wine, 4 ounces of white sugar, a small pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.