Spanish Cream

Name: Spanish Cream
Ingredients: One pint of milk; 5^ box of gelatine; yolks of 3 eggs; 5 tablespoonfuls of sugar

From Delicate dishes, 1896

Serve cold with cream.

Presented as published in 1896. 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

705Calories

24 gProtein

86 gCarbs

30 gFat

Full nutrition (30 nutrients)

Calories705 kcal

Protein24 g

Carbohydrates86 g

Sugars86 g

Total Fat30 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium186 mg

Potassium732 mg

Calcium600 mg

Iron0 mg

Magnesium58 mg

Phosphorus492 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E3.1 mg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Water456 g

As published

This recipe was extracted from Delicate dishes (1896), page 35. The excerpt below is the record exactly as published.

SPANISH CREAM. One pint of milk and 5^ box of gelatine heated together, yolks of 3 eggs and 5 tablespoonfuls of sugar

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