Spanish Cream
From Food study, 1917
Instructions for this recipe are incomplete.
Presented as published in 1917. 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
1017Calories
39 gProtein
136 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1017 kcal
Protein39 g
Carbohydrates136 g
Fiber0 g
Sugars136 g
Total Fat37 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol639 mg
Sodium2652 mg
Potassium1156 mg
Calcium972 mg
Iron1.6 mg
Magnesium92 mg
Phosphorus940 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0 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
Water672 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 95. The excerpt below is the record exactly as published.
SPANISH CREAM PREPARE AND SERVE A DINNER. Suggested menu : Soup — Split pea soup. Meat — Pork chops. Vegetables — Creamed string beans (canned), or Creamed turnips. Mashed potatoes. Dessert — Spanish cream. STYLES OF SERVING 195 SPLIT PEA SOUP. Soak a cup of peas for an hour or so, then drain, add a quart of cold water, and a slice or two of onion, and simmer until the peas are soft. This will take at least two hours. Rub through a strainer, and reheat, thinning with milk until the consistency of soup. Thicken with flour as in potato soup. A tablespoon of butter will improve the flavor, or a piece of fat salt pork may be simmered with the peas. SPANISH CKEAM. i box gelatine or Yolks 3 eggs 1 tbsp. granulated gelatine ^ c. sugar (scant) 3 c. milk | tsp. salt
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