vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Spanish Cream
From Vegetarian cookery, 1891
Serves 3
It may be ornamented with small pink ratafias.
Presented as published in 1891. 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
550Calories
12 gProtein
51 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein12 g
Carbohydrates51 g
Fiber0 g
Sugars19 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium88 mg
Potassium196 mg
Calcium83 mg
Iron3 mg
Magnesium21 mg
Phosphorus184 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate84 mcg
Choline147 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 103. The excerpt below is the record exactly as published.
Spanish Cream. One pint of new milk, half a pint of cream, three eggSj four ounces of flour, and two ounces of white sugar
Cook this with the app: pantry check, scaling, and the assistant.