vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The household (of the Detroit free press), 1886
Serves 3
To be eaten with or without cream.
Presented as published in 1886. 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
481Calories
32 gProtein
32 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein32 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium335 mg
Potassium870 mg
Calcium658 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus692 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate48 mcg
Choline382 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 382. The excerpt below is the record exactly as published.
SPANISH CREAM. Take half a box, or a little more, of gelatine ; let it stand in a pint of milk one hour ; then put a quart of milk to boil ; beat the whites of six eggs to a stiff froth and leave them in a deep bowl ; beat the six yolks very light, with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.