vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Cream
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
476Calories
22 gProtein
56 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein22 g
Carbohydrates56 g
Fiber0 g
Sugars57 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol182 mg
Sodium237 mg
Potassium778 mg
Calcium620 mg
Iron0.6 mg
Magnesium63 mg
Phosphorus559 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A209 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline186 mg
Caffeine0 mg
Water455 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
RUSSIAN CREAM. To six pints of fresh milk add one full cup of sugar, half box of gelatine, four eggs well beaten, vanilla to taste
Cook this with the app: pantry check, scaling, and the assistant.