gluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
No method was recorded for this recipe.
Nutrition per serving
368Calories
32 gProtein
17 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein32 g
Carbohydrates17 g
Fiber0 g
Sugars18 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium270 mg
Potassium654 mg
Calcium498 mg
Iron1.5 mg
Magnesium55 mg
Phosphorus523 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline290 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.
Spanish Cream Y envelope Knox Gelatin (sparkling) 3 cups milk 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.