Spanish Cream

Name: Spanish Cream
Ingredients: one-half box of gelatine; one quart of milk; yolks of three eggs; one small cup of sugar

From Physical culture cook book, 1901

Presented as published in 1901. 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

1523Calories

40 gProtein

247 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1523 kcal

Protein40 g

Carbohydrates247 g

Fiber0 g

Sugars248 g

Total Fat45 g

Saturated Fat23 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol668 mg

Sodium397 mg

Potassium1522 mg

Calcium1267 mg

Iron1.5 mg

Magnesium119 mg

Phosphorus1183 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E1.8 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B126.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1 mg

Folate74 mcg

Choline592 mg

Caffeine0 mg

Water885 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 55. The excerpt below is the record exactly as published.

Spanish Cream. — One-half box of gela- tine, one quart of milk, yolks of three eggs, one small cup of sugar

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