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Russian Cream
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
454Calories
8 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein7.6 g
Carbohydrates114 g
Fiber4.2 g
Sugars104 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium26 mg
Potassium211 mg
Calcium51 mg
Iron1 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline10 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 101. The excerpt below is the record exactly as published.
Russian Cream — Jelly. — To 1 package Cox's gelatine add 1 pint cold water. When dissolved add 1 pint hot water, 2 cups sugar, juice of 6 lemons
Cook this with the app: pantry check, scaling, and the assistant.