vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Princess Cream
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
703Calories
8 gProtein
51 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories703 kcal
Protein7.5 g
Carbohydrates51 g
Fiber0.3 g
Sugars28 g
Total Fat52 g
Saturated Fat30 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol151 mg
Sodium39 mg
Potassium168 mg
Calcium98 mg
Iron1 mg
Magnesium15 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate50 mcg
Choline2.6 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 99. The excerpt below is the record exactly as published.
Princess Cream. — Let 6 ozs. of rice boil up once, wash it with cold water, cook it with six gills of cream, and one vanilla bean to flavor it, over a very slow fire until soft ; add 8 ozs. of sugar, and let it steam fifteen minutes in a hot place. Take the mixture off the fire and stir until nearly cold. Whip one pint of cream until stiff; add a lit- tle, with one glass of maraschino and % oz. of isinglass — or I oz. of dis- solved lukewarm gelatin
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