Savoury Cream
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1410Calories
19 gProtein
124 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1410 kcal
Protein19 g
Carbohydrates124 g
Fiber2.3 g
Sugars81 g
Total Fat94 g
Saturated Fat49 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.2 g
Omega-30.7 g
Cholesterol247 mg
Sodium526 mg
Potassium622 mg
Calcium197 mg
Iron1.5 mg
Magnesium37 mg
Phosphorus196 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A31 mcg
Vitamin E1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate47 mcg
Choline35 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 60. The excerpt below is the record exactly as published.
Savoury Cream, Ingredients, A small Lobster. Half a pint of Cream. One gill of Aspic Jelly. One tablespoonful of Mayonnaise. Half an ounce of French Gelatine. One gill of Tomato-juice. Tarragon and Chervil
Cook this with the app: pantry check, scaling, and the assistant.