Rum Cream
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1349Calories
59 gProtein
180 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories1349 kcal
Protein59 g
Carbohydrates180 g
Fiber0 g
Sugars160 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium428 mg
Potassium1509 mg
Calcium1221 mg
Iron2 mg
Magnesium130 mg
Phosphorus1028 mg
Zinc4.4 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3 mg
Folate54 mcg
Choline184 mg
Caffeine0 mg
Alcohol19 g
Water902 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 75. The excerpt below is the record exactly as published.
Rum Cream.) I quart milk. t gill rum. I oz. sifted flour. 4 oz. sugar. I oz. gelatine. A little cochineal.
Cook this with the app: pantry check, scaling, and the assistant.