Royal Cream
From Machias Cook Book, 1899
When you cannot get cream to make charlotte russe omit the whites and fill your moulds when the cream is perfectly cold but not yet hardened.
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
993Calories
51 gProtein
96 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories993 kcal
Protein51 g
Carbohydrates96 g
Fiber0 g
Sugars98 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium584 mg
Potassium1670 mg
Calcium1283 mg
Iron2.7 mg
Magnesium134 mg
Phosphorus1281 mg
Zinc6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water973 g
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 24. The excerpt below is the record exactly as published.
ROYAL CREAM. A quart of milkf ^ of a box of gelatine, 4 tablespoons of sugar, 3 eggs, vanilla
Cook this with the app: pantry check, scaling, and the assistant.