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Spanish Cream

Name: Spanish Cream
Yield: 1 servings
Ingredients: one tablespoon of Knox's gelatine; a pint of milk; yolks of two eggs; two tablespoons of sugar; a teaspoon of vanilla; whites of two eggs

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

539Calories

28 gProtein

49 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories539 kcal

Protein28 g

Carbohydrates49 g

Fiber0 g

Sugars49 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium218 mg

Potassium777 mg

Calcium649 mg

Iron1 mg

Magnesium62 mg

Phosphorus628 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.5 mg

Folate52 mcg

Choline369 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 89. The excerpt below is the record exactly as published.

Spanish Cream Dissolve one tablespoon of Knox's gelatine in a pint of milk. Heat to the boiling point, stirring constantly. Add this to the yolks of two eggs, beaten with two tablespoons of sugar and a teaspoon of vanilla. Heat until it becomes like custard. Then pour onto whites of two eggs

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