Slippers a la Creme

Name: Slippers a la Creme
Ingredients: 1 pint thick cream; 1 teaspoonful vanilla; Some scraps of puff pastry; 1 dessertspoonful sugar; A little cochineal or candied fruits for decorating

From Domestic cookery, 1886

If preferred, the cream may be left white and sprinkled over with candied fruit.

Presented as published in 1886. 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

1636Calories

9 gProtein

23 gCarbs

167 gFat

Full nutrition (32 nutrients)

Calories1636 kcal

Protein9.5 g

Carbohydrates23 g

Fiber0 g

Sugars4.8 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol482 mg

Sodium97 mg

Potassium461 mg

Calcium287 mg

Iron0 mg

Magnesium29 mg

Phosphorus267 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 47. The excerpt below is the record exactly as published.

SLIPPERS A LA CREME. J pint thick cream teaspoonful vanilla Some scraps of puff pastry 1 dessertspoonful sugar A little cochineal or candied fruits for decorating

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