vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
536Calories
26 gProtein
70 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein26 g
Carbohydrates70 g
Fiber0 g
Sugars70 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium248 mg
Potassium506 mg
Calcium360 mg
Iron1.9 mg
Magnesium42 mg
Phosphorus447 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate49 mcg
Choline340 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
SPANISH CREAM. Mrs. D. B. Gayer. One-half box of Cox's gelatine, soak in one pint of milk two hours, add one pint of milk and boil. To the yolks of four eggs beaten light add six tablespoons of sugar. To the whites add five tablespoons of powder- ed suga
Cook this with the app: pantry check, scaling, and the assistant.