Spanish Cream
From Household hints, 1881
Presented as published in 1881. 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
989Calories
19 gProtein
201 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories989 kcal
Protein19 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium211 mg
Calcium86 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus297 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 29. The excerpt below is the record exactly as published.
Spanish Cream. — Put one half of a box of gelatine to Eoak in a goblet of cold water. Put one pint and a half of sweet milk on the stove. When it comes to the boiling point pour in the gelatine, stirring it all the time till it is entirely dissolved. Beat the yolks of three eggs and one cupful of sugar, pour slowly into the milk, and let it scald until it begins to curdle. Then add the whites of three eggs beaten to a stiff froth, put in as quickly as pos- sible and pour into the mold immediately. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.