vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rock Cream
From The household (of the Detroit free press), 1886
Serves 1
This will be found to be a very ornamental as well as delicious dish for a supper table.
Presented as published in 1886. 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
1152Calories
44 gProtein
169 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1152 kcal
Protein44 g
Carbohydrates169 g
Fiber2.3 g
Sugars26 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol945 mg
Sodium367 mg
Potassium564 mg
Calcium199 mg
Iron12 mg
Magnesium75 mg
Phosphorus707 mg
Zinc5.2 mg
Copper0.6 mg
Manganese2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.8 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.6 mg
Folate527 mcg
Choline745 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 382. The excerpt below is the record exactly as published.
ROCK CREAM. Boil a teacup of the best rice till quite soft in new milk, sweetened with powdered loaf sugar, and pile it upon a dish ; lay on it, in differ- ent places, square lumps of either currant jelly or preserved fruit of any kind; beat up the whites of five eggs to a stiff froth, with a little powdered sugar, and flavor with either orange-flower water or vanilla ; add to this, when beaten very stiff, about a tablespoon ful of rich cream
Cook this with the app: pantry check, scaling, and the assistant.