vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rum Cream with Cherry Sauce
From The art of German cooking and baking, 1922
Serves 4
Quantity for 6-10 persons.
Presented as published in 1922. 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
837Calories
42 gProtein
75 gCarbs
35 gFat
Full nutrition (35 nutrients)
Calories837 kcal
Protein42 g
Carbohydrates75 g
Fiber0 g
Sugars69 g
Total Fat35 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol375 mg
Sodium201 mg
Potassium376 mg
Calcium253 mg
Iron1.8 mg
Magnesium36 mg
Phosphorus328 mg
Zinc1.7 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A360 mcg
Vitamin E1.6 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline263 mg
Caffeine0 mg
Alcohol9.3 g
Water206 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 123. The excerpt below is the record exactly as published.
RUM CREAM WITH CHERRY SAUCE. Quantity for 6 — 10 Persons. 6 eggs 1 % tsps. of vanilla % cup of rum 5 layers of gelatine or % package % lb. of sugar % pt. of milk 1 pt. whipped cream
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