vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Cream
From How we cook in Tennessee .., 1906
Serves 3
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
607Calories
25 gProtein
83 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein25 g
Carbohydrates83 g
Fiber0 g
Sugars83 g
Total Fat20 g
Saturated Fat9.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol411 mg
Sodium271 mg
Potassium629 mg
Calcium458 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus527 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline353 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 128. The excerpt below is the record exactly as published.
Russian Cream. — Quarter box of Knox's Sparkling Gelatine, quarter cup of cold water, one quart of milk, one cup of sugar, six eggs, one teaspoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.