vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rosella Cream
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
665Calories
47 gProtein
49 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein47 g
Carbohydrates49 g
Fiber0 g
Sugars50 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium427 mg
Potassium948 mg
Calcium692 mg
Iron2.8 mg
Magnesium80 mg
Phosphorus795 mg
Zinc4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.7 mg
Folate75 mcg
Choline533 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 104. The excerpt below is the record exactly as published.
ROSELLA CREAM. ^ an oz. of gelatine leaf Rosella or raspberry jelly 1 pt. milk Sugar Essence of vanilla 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.