Sherry Cream
From Granite City cook book, 1900
Presented as published in 1900. 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
4595Calories
57 gProtein
252 gCarbs
363 gFat
Full nutrition (34 nutrients)
Calories4595 kcal
Protein57 g
Carbohydrates252 g
Fiber0 g
Sugars203 g
Total Fat363 g
Saturated Fat201 g
Monounsaturated Fat80 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol2081 mg
Sodium632 mg
Potassium1434 mg
Calcium753 mg
Iron5.6 mg
Magnesium103 mg
Phosphorus1139 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water858 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 9. The excerpt below is the record exactly as published.
SHERRY CREAM To 1 qt. pure cream, add one small cup sugar, 1-2 cup sherry or any good wine, a spoon or two of brandy. Beat all till stiff and add the stiff whites of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.