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Shrikhand (Sugared Cream)
From Banquets of the nations, 1911
Serves 13
Presented as published in 1911. 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
618Calories
12 gProtein
122 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein12 g
Carbohydrates122 g
Fiber0.1 g
Sugars121 g
Total Fat12 g
Saturated Fat6.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol42 mg
Sodium136 mg
Potassium559 mg
Calcium432 mg
Iron0.3 mg
Magnesium47 mg
Phosphorus357 mg
Zinc1.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C1.6 mg
Vitamin A112 mcg
Vitamin E0.2 mg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline62 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 114. The excerpt below is the record exactly as published.
Shrikhand. (Sugared Cream.) Reduce ten pounds of milk to a fourth of its bulk by boiling on a slow fire, so as to get a good thick cream, and put it into a towel and hang up to drip. When it is well drained take a chatty (deep dish or pan) and tie a rough towel over it. Then put a lump of the curd and a handful of sugar on the towel, and with the hand press the mixture through the towel into the chatty ; continue doing this till all the curds are finished and three pounds of sugar used. Mix a thimble- ful of saffron with a little milk, and add it along with a few ground cardamoms and some small pieces of broken sugar candy
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