vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prussian Cream
From The encyclopædia of practical cookery, 1890
Serves 6
Best served with stewed fruit or preserves.
Presented as published in 1890. 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
424Calories
4 gProtein
41 gCarbs
28 gFat
Full nutrition (24 nutrients)
Calories424 kcal
Protein3.7 g
Carbohydrates41 g
Sugars38 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Cholesterol80 mg
Sodium16 mg
Potassium76 mg
Calcium48 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 565. The excerpt below is the record exactly as published.
Prussian Cream. — Beat the whites of four eggs to a stiff froth with Jib. of sugar, some lumps of which have been rubbed on the peel of a lemon, and put into a saucepan with 1 pint of Cream
Cook this with the app: pantry check, scaling, and the assistant.