Russian Cream
From The Samaritan cookery book, 1903
Pour off any water not taken up by the gelatine.
Presented as published in 1903. 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
606Calories
64 gProtein
49 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein64 g
Carbohydrates49 g
Fiber0 g
Sugars50 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium297 mg
Potassium754 mg
Calcium632 mg
Iron0.7 mg
Magnesium72 mg
Phosphorus515 mg
Zinc2.1 mg
Copper1.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline109 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 49. The excerpt below is the record exactly as published.
RUSSIAN CREAM. 3 eggs. | 2 oz. Cox’s gelatine. 1 pint milk. I 2 teaspoonfuls essence of vanilla. 2 tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.