Set Cream

Name: Set Cream
Ingredients: Quarter of an ounce of gelatine; half a pint of cream; half a pint of milk; sugar to taste; some jam at the bottom of a dish

From Wholesome cookery, 1887

Presented as published in 1887. 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

973Calories

19 gProtein

20 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein19 g

Carbohydrates20 g

Fiber0 g

Sugars12 g

Total Fat91 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol270 mg

Sodium155 mg

Potassium594 mg

Calcium447 mg

Iron0.1 mg

Magnesium45 mg

Phosphorus382 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.4 mg

Folate2.1 mcg

Choline46 mg

Caffeine0 mg

Water352 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.

Set Cream. Quarter of an ounce of gelatine, half a pint of cream, and half a pint of milk ; sugar to taste. Boil all together, stir it till nearly cold; place some jam at the bottom of a dish

Cook this with the app: pantry check, scaling, and the assistant.