vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Royal 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
519Calories
32 gProtein
49 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein32 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol334 mg
Sodium225 mg
Potassium762 mg
Calcium640 mg
Iron0.9 mg
Magnesium62 mg
Phosphorus597 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate41 mcg
Choline301 mg
Caffeine0 mg
Water445 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 567. The excerpt below is the record exactly as published.
Royal Cream. Put Joz. of gelatine into a basin with lqt. of milk, and let it stand for half-an-hour. Add the yolks of three eggs, beaten up with 4 table-spoonfuls of sugar, and stir well ; also a little flavouring of vanilla. Put the basin into a pan of hot water, and stir continually until the mixture thickens. Beat the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.