Spanish Cream

Name: Spanish Cream
Ingredients: 3 teaspoons gelatine (Knox’s); 3 egg whites; 3 egg yolks; 3 cups milk; 1 1/2 cups sugar; 2 teaspoons vanilla

From The Central cook book, 1924

Miss Rutu Dew.

Presented as published in 1924. 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

1818Calories

39 gProtein

337 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1818 kcal

Protein39 g

Carbohydrates337 g

Fiber0 g

Sugars338 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol639 mg

Sodium322 mg

Potassium1173 mg

Calcium973 mg

Iron1.6 mg

Magnesium93 mg

Phosphorus941 mg

Zinc4.3 mg

Copper0.3 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

Folate77 mcg

Choline551 mg

Caffeine0 mg

Water677 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 45. The excerpt below is the record exactly as published.

Spanish Cream 3 teaspoons gelatine (Knox’s). 3 egg whites. 3 egg yolks. 3 cups milk. 11% cups sugar. 2 teaspoons vanilla

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