Spanish Cream

Name: Spanish Cream
Ingredients: One and a half pints of milk; four even tablespoonfuls of gelatine; yolks of three eggs; four tablespoonfuls sugar; one tablespoonful of vanilla

From High-Street cook book, 1885

Presented as published in 1885. 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

995Calories

71 gProtein

87 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories995 kcal

Protein71 g

Carbohydrates87 g

Fiber0 g

Sugars88 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium556 mg

Potassium1330 mg

Calcium1003 mg

Iron3 mg

Magnesium114 mg

Phosphorus1049 mg

Zinc5.1 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A474 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1 mg

Folate80 mcg

Choline584 mg

Caffeine0 mg

Water770 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

Spanish Cream. One and a half pints of milk, four even tablespoonfuls of gelatine, yolks of three tour tablespoonfuls sugar; boil, then add the beaten whites of the after taking from the lire, and one table- spoonful of vanill

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