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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: 1/2 c. sugar (scant); 1/4 tsp. salt; 1 tsp. vanilla, or 3 tbl. wine; % box gelatine, or 1 tbl. granulated gelatine; 3 cups milk; Whites 3 eggs; Yolks 3 eggs

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Presented as published in 1914. 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

523Calories

21 gProtein

68 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein21 g

Carbohydrates68 g

Fiber0 g

Sugars68 g

Total Fat19 g

Saturated Fat9.2 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol319 mg

Sodium456 mg

Potassium582 mg

Calcium487 mg

Iron0.8 mg

Magnesium47 mg

Phosphorus471 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A214 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate39 mcg

Choline277 mg

Caffeine0 mg

Water337 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 97. The excerpt below is the record exactly as published.

SPANISH CEEAM. y2 c. sugar (scant) 14 tsp. salt 1 tsp. vanilla, or 3 tbl. wine % box gelatine, or 1 tbl. granulated gelatine 3 cups milk Whites 3 eggs Yolks 3 eggs

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