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Prussian Cream
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
331Calories
9 gProtein
51 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein8.9 g
Carbohydrates51 g
Fiber0 g
Sugars50 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.4 mg
Sodium7.8 mg
Potassium6.2 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E2.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.8 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 367. The excerpt below is the record exactly as published.
PRUSSIAN CREAM.— Scald ^ pt. milk in a farina kettle. Beat the yolks of 3 eggs and 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.