Spanish Cream
From Favorite recipes (North Carolina, 1948), 1948
Mrs. William Mitchell
Presented as published in 1948. 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
629Calories
26 gProtein
101 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein26 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium3734 mg
Potassium211 mg
Calcium95 mg
Iron2.8 mg
Magnesium21 mg
Phosphorus300 mg
Zinc2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate73 mcg
Choline444 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 7. The excerpt below is the record exactly as published.
SPANISH CREAM One tablespoon gelatin dissolved in % cup cold water. Stir in 1 pint scalded milk, % cup sugar, 1% teaspoon salt and beaten yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.