Russian Cream
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
2081Calories
28 gProtein
271 gCarbs
71 gFat
Full nutrition (35 nutrients)
Calories2081 kcal
Protein28 g
Carbohydrates271 g
Fiber0.1 g
Sugars251 g
Total Fat71 g
Saturated Fat39 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol912 mg
Sodium74 mg
Potassium570 mg
Calcium340 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus494 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C31 mg
Vitamin A699 mcg
Vitamin E3.3 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate133 mcg
Choline602 mg
Caffeine0 mg
Alcohol19 g
Water505 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.
Russian Cream.) 8 oz. sugar. 10 leaves of gelatine. \ pint whipped cream. \ gill orange juice. 2 tablespoonsful lemon juice. \ pint white wine. \ gill rum. Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whisk briskly and stir in the whites of ^z^'^ beaten to a snow. Pour into a mould rinsed with cold water, and, when set, turn out. i^ pint milk. 4 eggs.
Cook this with the app: pantry check, scaling, and the assistant.