vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Roman Cream
From Cooking for profit, 1886
Serves 3
A spoonful of whipped cream poured around it is an improvement.
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
729Calories
27 gProtein
73 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein27 g
Carbohydrates73 g
Fiber0.9 g
Sugars70 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol432 mg
Sodium232 mg
Potassium429 mg
Calcium302 mg
Iron2 mg
Magnesium37 mg
Phosphorus389 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.6 mcg
Vitamin C0.1 mg
Vitamin A212 mcg
Vitamin E1.2 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline327 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 67. The excerpt below is the record exactly as published.
Roman Cream. As it is always easier to make an arti- cle if it is known what it should be like when it is finished this may described as a dark yellow boiled custard stiffened with gelatine and whipped to a light ppongy condition while cooling. 1 pint milk. 5 ounces sugar. 1 ounce gelatine — light weight. Small piece stick cinnamon . J cup thick cream. 6 yolks eggs. •J cup curacoa
Cook this with the app: pantry check, scaling, and the assistant.