vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Can be used as a filling for charlotte russe if the egg whites are omitted.
Presented as published in 1880. 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
511Calories
29 gProtein
48 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein29 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium300 mg
Potassium836 mg
Calcium644 mg
Iron1.4 mg
Magnesium68 mg
Phosphorus642 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline309 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 140. The excerpt below is the record exactly as published.
Royal Cream. One quart of milk, one-third of a box of gelatine, four table -spoonfuls of sugar, three eggs, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.