Spanish Cream

Name: Spanish Cream
Ingredients: One-half package of gelatine; one quart of milk; four eggs; one cup sugar; four teaspoonfuls of vanilla

From The housewife's aid, 1950

—Mrs. R. A. Whitaker.

Presented as published in 1950. 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

1459Calories

44 gProtein

248 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1459 kcal

Protein44 g

Carbohydrates248 g

Fiber0 g

Sugars250 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium402 mg

Potassium1496 mg

Calcium1211 mg

Iron0.3 mg

Magnesium122 mg

Phosphorus991 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.1 mg

Folate4.2 mcg

Choline179 mg

Caffeine0 mg

Water870 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.

SPANISH CREAM One-half package of gelatine soaked in one quart of milk for \ \ \ \ % \one-half hour, four eggs, one cup sugar

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