Spanish Cream

Name: Spanish Cream
Ingredients: 1 box gelatin; Y2 cup sugar (scant); 3 cups milk; 1 teaspoon vanilla; Whites of 3 eggs; Yolks of 3 eggs; 4 teaspoon salt

From Quaker recipes, 1954

Presented as published in 1954. 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

1059Calories

42 gProtein

137 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1059 kcal

Protein42 g

Carbohydrates137 g

Fiber0 g

Sugars136 g

Total Fat38 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium2612 mg

Potassium1106 mg

Calcium902 mg

Iron0.1 mg

Magnesium88 mg

Phosphorus739 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E3.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline130 mg

Caffeine0 mg

Water751 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

SPANISH CREAM 1 box gelatin Y2 cup sugar (scant) 3 cups milk 4 teaspoon salt Whites of 3 eggs 1 teaspoon vanilla Yolks of 3 eggs

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