Spanish Cream

Name: Spanish Cream
Ingredients: y^ a box of gelatine; a quart of milk; the yolks of 4 eggs; ^ a lb. of sugar

From 365 desserts, 1900

Presented as published in 1900. 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

1677Calories

43 gProtein

273 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1677 kcal

Protein43 g

Carbohydrates273 g

Fiber0 g

Sugars274 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol851 mg

Sodium405 mg

Potassium1541 mg

Calcium1289 mg

Iron2 mg

Magnesium120 mg

Phosphorus1250 mg

Zinc5.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A571 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1 mg

Folate99 mcg

Choline731 mg

Caffeine0 mg

Water894 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 52. The excerpt below is the record exactly as published.

Spanish Cream. Boil y^ a box of gelatine in a quart of milk. When dissolved add the yolks of 4 eggs and ^ a lb. of sugar

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