Russian Cream
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
1788Calories
70 gProtein
248 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories1788 kcal
Protein70 g
Carbohydrates248 g
Fiber0 g
Sugars249 g
Total Fat60 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1233 mg
Sodium798 mg
Potassium1880 mg
Calcium1369 mg
Iron5.4 mg
Magnesium153 mg
Phosphorus1578 mg
Zinc8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.1 mg
Vitamin B127.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline1056 mg
Caffeine0 mg
Water1087 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.
RUSSIAN CREAM. BY MBS. WM. S. HOLMAN. (Wife of Representative from Indiana.) pNE quart milk boiled, one-third of a box of gelatine dissolved in a small portion of the milk, six eggs beaten separately, the yolks beaten with a cup of sugar ; then stir in gelatine and eggs into the rest of the milk, boil two minutes ; pour over the beaten whites ; pour into molds. Place on ice to cool. /^a <2"<( fi.^Zr^LA- ■&SZs^ *- 144 STATESMEN'S DISHES; CREAM PIES. BY MRS. C. A. BOUTELLB. (Wife of Representative from Maine.) *AKE the crust the same as for sponge cake, and bake in four deep tin pans. When cool split in two with a sharp knife and fill with the cream filling. THE FILLING. One pint of new milk, one cup of sugar
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Cook this with the app: pantry check, scaling, and the assistant.