vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Roman Cream
From The encyclopædia of practical cookery, 1890
Serves 2
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
734Calories
28 gProtein
89 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein28 g
Carbohydrates89 g
Fiber1.3 g
Sugars84 g
Total Fat22 g
Saturated Fat9.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol580 mg
Sodium152 mg
Potassium552 mg
Calcium408 mg
Iron2.2 mg
Magnesium49 mg
Phosphorus476 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D5.1 mcg
Vitamin C0.1 mg
Vitamin A273 mcg
Vitamin E1.5 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate80 mcg
Choline473 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 566. The excerpt below is the record exactly as published.
Roman Cream. — Put 1 pint of milk into a saucepan with 5oz. of sugar, a small piece of cinnamon, and loz. of gelatine, and place it on the side of the fire ; let the gelatine dissolve, and then whisk it well. Take the yolks of six eggs, beat them up until they are light as for custard, and put them into the saucepan, but do not let the mixture boil. Strain through a fine sieve into a freezer, and when nearly cold whip to a froth, and add 1 teacupful of cura^oa or 1 wineglassful of wine
Cook this with the app: pantry check, scaling, and the assistant.