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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: One quart milk; yolks of three eggs; one-half box gelatine; two tablespoonfuls sugar

From The New century cook book, 1899

Serves 2

Presented as published in 1899. 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

469Calories

31 gProtein

36 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories469 kcal

Protein31 g

Carbohydrates36 g

Fiber0 g

Sugars36 g

Total Fat23 g

Saturated Fat11 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol337 mg

Sodium304 mg

Potassium836 mg

Calcium645 mg

Iron1.4 mg

Magnesium68 mg

Phosphorus643 mg

Zinc3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D6.2 mcg

Vitamin C0 mg

Vitamin A276 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)0.6 mg

Folate37 mcg

Choline310 mg

Caffeine0 mg

Water487 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 149. The excerpt below is the record exactly as published.

Spanish Cream. One quart milk, yolks of three eggs, one-half box gelatine, two tablespoonfuls sugar

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