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Roman Cream

Name: Roman Cream
Yield: 6 servings
Ingredients: two pounds of white sugar; the yellow rind of four lemons; two oranges; a bottle of champagne; the whites of eight eggs

From Dora's cook book, 1888

Serves 6

Presented as published in 1888. 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

728Calories

10 gProtein

164 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein9.7 g

Carbohydrates164 g

Fiber3.3 g

Sugars158 g

Total Fat7.1 g

Saturated Fat2.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol248 mg

Sodium98 mg

Potassium299 mg

Calcium81 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus152 mg

Zinc1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C67 mg

Vitamin A114 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline205 mg

Caffeine0 mg

Water166 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 68. The excerpt below is the record exactly as published.

ROMAN CREAM. Grate the yellow rind of four lemons and two oranges in two pounds of white sugar, adding their juice ; cover and let stand until the next day, when strain through a sieve, adding a bottle of champagne and the whites of eight egos

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