Spanish Cream

Name: Spanish Cream
Ingredients: 1 box gelatine; 1 tbsp. granulated gelatine; scant ½ c. sugar; 3 c. milk; 1 tsp. salt; Yolks 3 eggs; Whites 3 eggs; 1 tsp. vanilla

From Food study, 1917

Serve chilled with cream.

Presented as published in 1917. 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

1085Calories

53 gProtein

136 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1085 kcal

Protein53 g

Carbohydrates136 g

Fiber0 g

Sugars136 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol639 mg

Sodium2685 mg

Potassium1165 mg

Calcium981 mg

Iron1.7 mg

Magnesium96 mg

Phosphorus947 mg

Zinc4.3 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D9.8 mcg

Vitamin C0 mg

Vitamin A428 mcg

Vitamin E1.7 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B124.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.8 mg

Folate82 mcg

Choline558 mg

Caffeine0 mg

Water676 g

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 95. The excerpt below is the record exactly as published.

SPANISH CKEAM. i box gelatine or Yolks 3 eggs 1 tbsp. granulated gelatine ^ c. sugar (scant) 3 c. milk | tsp. salt Whites 3 eggs 1 tsp. vanilla

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