Rhenish Cream

Name: Rhenish Cream
Ingredients: 1 oz. isinglass; 1 pint water; 6 yolks; 1 pint cream; 2 lemons; 2 glasses white wine; 4 ozs. powdered sugar

From The pudding and pastry book, 1900

Presented as published in 1900. 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

2814Calories

28 gProtein

163 gCarbs

194 gFat

Full nutrition (33 nutrients)

Calories2814 kcal

Protein28 g

Carbohydrates163 g

Fiber5.6 g

Sugars116 g

Total Fat194 g

Saturated Fat105 g

Monounsaturated Fat46 g

Polyunsaturated Fat4.5 g

Cholesterol1584 mg

Sodium166 mg

Potassium848 mg

Calcium486 mg

Iron4.1 mg

Magnesium54 mg

Phosphorus697 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.5 mcg

Vitamin C106 mg

Vitamin A391 mcg

Vitamin E2.9 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B122 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.5 mg

Folate171 mcg

Choline847 mg

Caffeine0 mg

Water1385 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 23. The excerpt below is the record exactly as published.

Rhenish Cream 1 oz. isinglass 1 pint water 6 yolks 1 pint cream 2 lemons 2 glasses white wine 4 ozs. powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.