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
4511Calories
81 gProtein
238 gCarbs
363 gFat
Full nutrition (34 nutrients)
Calories4511 kcal
Protein81 g
Carbohydrates238 g
Fiber0 g
Sugars202 g
Total Fat363 g
Saturated Fat201 g
Monounsaturated Fat80 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol2081 mg
Sodium676 mg
Potassium1330 mg
Calcium759 mg
Iron5.7 mg
Magnesium99 mg
Phosphorus1139 mg
Zinc6 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate149 mcg
Choline893 mg
Caffeine0 mg
Water777 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 26. The excerpt below is the record exactly as published.
RUSSIAN CREAM. BY MRS. JERE. M. RTJSK. (Wife of the Secretary of Agriculture.) ^OVEE one package of gelatine with cold water. When dissolved, add one cup of new milk, one cup of sugar ; heat to boiling point, stirring frequently, then set away to cool. Whip one quart of thick cream until light, beat the whites of six eggs, and add both to the mixture ; when cool, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.