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Solid Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Time is half an hour.
Presented as published in 1892. 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
444Calories
3 gProtein
12 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein2.5 g
Carbohydrates12 g
Fiber0.4 g
Sugars6.6 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium131 mg
Calcium75 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0.6 mg
Caffeine0 mg
Alcohol2.1 g
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1846. The excerpt below is the record exactly as published.
Solid Cream.— Put two table-spoonfuls of pounded sugar into a jug, and strain upon it the juice of half a large fresh lemon. Add a pint of thick cream and a little brandy for flavouring
Cook this with the app: pantry check, scaling, and the assistant.