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Russian Cream

Name: Russian Cream
Yield: 6 servings
Ingredients: one-half package of gelatine; one-half cup of milk; one-half cup of sugar; one pint of cream; the whites of three eggs; flavor with Vanilla

From The complete cook book, 1900

Serves 6

Serve in a glass dish.

Presented as published in 1900. 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

390Calories

7 gProtein

21 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories390 kcal

Protein7.4 g

Carbohydrates21 g

Fiber0 g

Sugars18 g

Total Fat31 g

Saturated Fat17 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol176 mg

Sodium64 mg

Potassium142 mg

Calcium88 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus115 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline78 mg

Caffeine0 mg

Water83 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 122. The excerpt below is the record exactly as published.

RUSSIAN CREAM. Cover one-half package of gelatine with cold water; when it is dissolved add one-half cup of milk and one- half cup of sugar ; heat to boiling point, stirring con- stantly, then set aside to cool ; whip one pint of cream very light, beat the whites of three eggs stiff, and add both to the gelatine, when it has nearly congealed; flavor with Vanilla

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