Russian Cream
From Two hundred tested recipes, 1920
Recipe attributed to MRS. CAM EASTON.
Presented as published in 1920. 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
3078Calories
44 gProtein
504 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories3078 kcal
Protein44 g
Carbohydrates504 g
Fiber0 g
Sugars454 g
Total Fat51 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol851 mg
Sodium450 mg
Potassium1982 mg
Calcium1329 mg
Iron3.2 mg
Magnesium163 mg
Phosphorus1292 mg
Zinc6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A571 mcg
Vitamin E2.2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)2.1 mg
Folate99 mcg
Choline731 mg
Caffeine0 mg
Water1236 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 12. The excerpt below is the record exactly as published.
RUSSIAN CREAM One-half box gelatine dissolved in a little water, yolks of 4 eggs beaten lightly. Add I pint sugar and beat well together. Let 1 quart milk come to a boil and pour over the above mixture, then boil all together for a few minutes and pour over the whites of 4 eggs beaten stiff. Add vanilla and 2 wine glasses of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.