Spanish Cream
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
219Calories
11 gProtein
2 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein11 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.4 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium33 mg
Potassium74 mg
Calcium88 mg
Iron1.9 mg
Magnesium3.4 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 122. The excerpt below is the record exactly as published.
Spanish Cream. Make a blancmange as on p. 238 ; but, just before taking from the fire, add the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.