vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ruby Cream
From The new practical housekeeping, 1890
Serves 3
Very ornamental, also called 'Ruby under the snow'.
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
662Calories
8 gProtein
162 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein7.7 g
Carbohydrates162 g
Fiber2.1 g
Sugars102 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium90 mg
Calcium31 mg
Iron1.2 mg
Magnesium9.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate7 mcg
Choline9.2 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 137. The excerpt below is the record exactly as published.
Ruby Cream, — Soak half pint tapioca over night in half pint water ; simmer over slow fire in a pint cold water until clear, the soaked tapioca and a lemon rind cut in pieces ; skim out lemon paring ana stir in four ounces sugar, half pint currant jelly, juice one lemon, two teaspoons scokeberry syrup \ let simmer a few min- utes and pour into one large or two small glass dishes, and when perfectly cold (just before serving) cover it with either of these snows : 'Whipped whites four eggs
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