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Spanish Cream

Name: Spanish Cream
Yield: 1 servings
Ingredients: One pint of milk; half box of gelatine (Cox); four tablespoons of sugar; the yolks of three eggs

From The Landmarks club cook book, 1903

Serves 1

Presented as published in 1903. 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

742Calories

46 gProtein

74 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories742 kcal

Protein46 g

Carbohydrates74 g

Fiber0 g

Sugars74 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium423 mg

Potassium941 mg

Calcium691 mg

Iron2.8 mg

Magnesium79 mg

Phosphorus794 mg

Zinc4 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate74 mcg

Choline533 mg

Caffeine0 mg

Water545 g

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 95. The excerpt below is the record exactly as published.

SPANISH CREAM. One pint of milk, half box of gelatine (Cox). Put to soak a few moments, then put on the stove and let come to a boil. Stir in four tablespoons of sugar that have been mixed with the yolks of three eggs

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