Spanish Cream

Name: Spanish Cream
Ingredients: 1 box of Cox’s gelatine; 3 pints of milk; 6 eggs; 12 tablespoonfuls granulated sugar; 1 dessertspoonful of vanilla

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

1471Calories

48 gProtein

218 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1471 kcal

Protein48 g

Carbohydrates218 g

Fiber0 g

Sugars221 g

Total Fat47 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium558 mg

Potassium2203 mg

Calcium1800 mg

Iron0.1 mg

Magnesium175 mg

Phosphorus1477 mg

Zinc6.2 mg

Copper0 mg

Manganese0 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)1.6 mg

Folate0 mcg

Choline260 mg

Caffeine0 mg

Water1291 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 50. The excerpt below is the record exactly as published.

SPANISH CREAM. i box of Cox’s gela'.ine. j 3 pints of milk. 6 eggs. I 12 tablespoonfuls granulated sugar. 1 dessertspoonful of vanilla

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