vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Cream
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
535Calories
27 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein27 g
Carbohydrates73 g
Fiber0 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium210 mg
Potassium738 mg
Calcium607 mg
Iron0.2 mg
Magnesium61 mg
Phosphorus497 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate3.8 mcg
Choline92 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 136. The excerpt below is the record exactly as published.
Royal Cream. 1 quart Milk, 3 Eggs, 8 tablespoonfule Sugar, 1 6d packet Nelson’s Gelatine, Vanilla to flavour
Cook this with the app: pantry check, scaling, and the assistant.