Spanish Cream
From Cookery 1 experiments and recipes, 1912
Instructions for this recipe are not provided.
Presented as published in 1912. 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
No method was recorded for this recipe.
Nutrition per serving
238Calories
11 gProtein
20 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein11 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium120 mg
Potassium274 mg
Calcium180 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus223 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.
Spanish Cream H t. gelatine V? c. milk V2. yolk of egg 1 tb. sugar speck salt 3 or 4 drops vanilla % white of egg
Cook this with the app: pantry check, scaling, and the assistant.