vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
218Calories
23 gProtein
25 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein23 g
Carbohydrates25 g
Fiber0.3 g
Sugars0 g
Total Fat1.9 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol5 mg
Sodium2.3 mg
Potassium33 mg
Calcium10 mg
Iron1.1 mg
Magnesium6.5 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate58 mcg
Choline1.5 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1585. The excerpt below is the record exactly as published.
Rock Cream.— Take a tea-cupful of good rice and boil it till soft in sweet milk, sweeten with powdered loaf sugar, and pile it up high on a dish. Lay on the rice, here and there, square pieces of cm-rant jelly, or any kind of preserved fruit. Beat up very stiff the whites of four or five eggs, and a little powdered sugar flavoured with orange-flower water or vanilla ; add a tea-spoonful of cream
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