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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: one-half of a box of gelatine; one and one-half pints of milk; the yolks of three eggs; two-thirds of a cup of sugar; the beaten whites of four eggs

From The century cook book, 1894

Serves 2

Presented as published in 1894. 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

533Calories

24 gProtein

85 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories533 kcal

Protein24 g

Carbohydrates85 g

Fiber0 g

Sugars85 g

Total Fat12 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol44 mg

Sodium152 mg

Potassium551 mg

Calcium454 mg

Iron0.1 mg

Magnesium45 mg

Phosphorus372 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate1.9 mcg

Choline67 mg

Caffeine0 mg

Water375 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 82. The excerpt below is the record exactly as published.

Spanish Cream. Dissolve one-half of a box of gelatine in a little warm water. Put one and one-half pints of milk in a double boiler, beat the yolks of three eggs with two- thirds of a cup of sugar, add to the milk and boil for a few minutes, then add the gelatine. Take from the fire and stir in the beaten whites of four eggs

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