vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhenish Cream
From The encyclopædia of practical cookery, 1890
Serves 1
Serve chilled.
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
655Calories
59 gProtein
31 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein59 g
Carbohydrates31 g
Fiber6.2 g
Sugars6.7 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium799 mg
Potassium797 mg
Calcium290 mg
Iron11 mg
Magnesium67 mg
Phosphorus741 mg
Zinc4.7 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C106 mg
Vitamin A562 mcg
Vitamin E4 mg
Vitamin K1.1 mcg
Vitamin B60.8 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1.3 mg
Folate205 mcg
Choline1047 mg
Caffeine0 mg
Water509 g
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.
Rhenish Cream. — (1) Soak for ten minutes loz. of gelatine in sufficient cold water to cover it. Beat well the yolks of six eggs, mix in the juice of two lemons, and add the yellow rinds of the lemons cut off very thin ; mix in next 1 breakfast- cupful of sherry, and sugar to taste. Pour 2 breakfast- cupfuls of boiling water on to the soaked gelatine, stir it into the mixture of eggs and wine, put the whole into a saucepan on the stove, and let it heat till it thickens, but do not let it boil. Strain it into a basin, stir it till it is cool, and pour into a mould. (2) Put 2 breakfast-cupfuls of Rhenish wine into a sauce- pan with Jib. of loaf sugar and a stick of cinnamon, and place it over the fire. Beat well with an egg-whisk the yolks and whites of seven eggs
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Cook this with the app: pantry check, scaling, and the assistant.