Sherry Cream (Crema de Vino de Jerez)

Name: Sherry Cream (Crema de Vino de Jerez)
Ingredients: 24 blanched almonds, ground; 5 egg yolks; fine lA cup cream; 1 cup milk; Sugar to taste; y2 cup sherry; 4 drops bitter almond extract

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

4750Calories

167 gProtein

175 gCarbs

393 gFat

Full nutrition (34 nutrients)

Calories4750 kcal

Protein167 g

Carbohydrates175 g

Fiber85 g

Sugars43 g

Total Fat393 g

Saturated Fat42 g

Monounsaturated Fat221 g

Polyunsaturated Fat84 g

Omega-30 g

Cholesterol90 mg

Sodium122 mg

Potassium5518 mg

Calcium2175 mg

Iron26 mg

Magnesium1880 mg

Phosphorus3563 mg

Zinc22 mg

Copper7.1 mg

Manganese15 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E179 mg

Vitamin K1.4 mcg

Vitamin B61.1 mg

Vitamin B121.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)8.5 mg

Niacin (B3)25 mg

Folate299 mcg

Choline398 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 84. The excerpt below is the record exactly as published.

SHERRY CREAM (Crema de Vino de Jerez) 24 blanched almonds, ground 5 egg yolks fine lA cup cream 1 cup milk Sugar to taste 4 drops bitter almond extract y2 cup sherry

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