Spanish Cream
From A bill of fare for every day in the year ..., 1892
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
734Calories
30 gProtein
123 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein30 g
Carbohydrates123 g
Fiber0 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium218 mg
Potassium736 mg
Calcium609 mg
Iron0.2 mg
Magnesium62 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate4.9 mcg
Choline93 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 68. The excerpt below is the record exactly as published.
Spanish Cream. Supper— Fried Egg-plant. Bread and Butter. Berries. Cake. Lemonade. Spanish Cream.— 2 tablespoon fu Is gelatine, soaked in a little milk one hour. Heat i pint or milk, beat the yolks of 2 eggs, and % cup sugar together. Stir the gelatine in the heated milk, then add sugar and eggs. Remove as soon as it thickens a little, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.