Spanish Cream

Name: Spanish Cream
Ingredients: one quart milk; yolks of six eggs; six tablespoons sugar; one box gelatine; one-half pint water; flavor with vanilla

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1216Calories

48 gProtein

121 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1216 kcal

Protein48 g

Carbohydrates121 g

Fiber0 g

Sugars122 g

Total Fat61 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium378 mg

Potassium1466 mg

Calcium1207 mg

Iron0 mg

Magnesium119 mg

Phosphorus984 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E6.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1 mg

Folate0 mcg

Choline174 mg

Caffeine0 mg

Water1148 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 20. The excerpt below is the record exactly as published.

SPANISH CREAM. Make a soft custard of one quart milk, yolks of six eggs, six tablespoons sugar. Put one box gelatine dissolved in one-half pint water over the fire ; add the custard ; flavor with vanilla

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