Russian Cream

Name: Russian Cream
Ingredients: Two-thirds box of Gelatine; soaked in a cup of water one-half hour; three pints of milk; one and one-half cups of sugar; six eggs

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2039Calories

48 gProtein

368 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories2039 kcal

Protein48 g

Carbohydrates368 g

Fiber0 g

Sugars371 g

Total Fat48 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium566 mg

Potassium2202 mg

Calcium1809 mg

Iron0.2 mg

Magnesium177 mg

Phosphorus1477 mg

Zinc6.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)1.5 mg

Folate0 mcg

Choline260 mg

Caffeine0 mg

Water1525 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 35. The excerpt below is the record exactly as published.

RUSSIAN CREAM. Two-thirds box of Gelatine soaked in a cup of water one- half hour ; three pints of milk, one and one-half cups of sugar, six eggs

Cook this with the app: pantry check, scaling, and the assistant.