vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Cream
From The household (of the Detroit free press), 1886
Serves 3
This is a most palatable dish and an excellent substitute for ice cream.
Presented as published in 1886. 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
484Calories
24 gProtein
60 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein24 g
Carbohydrates60 g
Fiber0 g
Sugars61 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium231 mg
Potassium581 mg
Calcium441 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus463 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline256 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 382. The excerpt below is the record exactly as published.
RUSSIAN CREAM. Two-thirds of a package of gelatine, four eggs, two-thirds of a cup of sugar, one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.