Spanish Cream

Name: Spanish Cream
Ingredients: 2 quarts of milk; a pound of sugar; the grated rind of a lemon; the grated rind of an orange; half a wineglass of orange-flower water

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

3030Calories

66 gProtein

573 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories3030 kcal

Protein66 g

Carbohydrates573 g

Fiber6.4 g

Sugars564 g

Total Fat64 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol234 mg

Sodium764 mg

Potassium3370 mg

Calcium2506 mg

Iron1.4 mg

Magnesium261 mg

Phosphorus2026 mg

Zinc8.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C159 mg

Vitamin A625 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B1211 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)2.9 mg

Folate56 mcg

Choline352 mg

Caffeine0 mg

Water1963 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

SPANISH CREAM Boil 2 quarts of milk with a pound of sugar, the grated rind of a lemon and of an orange. Withdraw from the fire, and when cold add to it half a wineglass of orange- flower wate

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