vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Cream
From The Landmarks club cook book, 1903
Serves 6
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
172Calories
5 gProtein
34 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein4.9 g
Carbohydrates34 g
Fiber0 g
Sugars34 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium40 mg
Potassium36 mg
Calcium15 mg
Iron0.5 mg
Magnesium3.6 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 95. The excerpt below is the record exactly as published.
RUSSIAN CREAM. One quart sweet milk, half box gelatine, three eggs, one cup sugar, vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.