vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The new home cook book, 1896
Serves 2
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
627Calories
25 gProtein
114 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein25 g
Carbohydrates114 g
Fiber0 g
Sugars114 g
Total Fat9.9 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium173 mg
Potassium143 mg
Calcium77 mg
Iron2 mg
Magnesium18 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate51 mcg
Choline299 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 95. The excerpt below is the record exactly as published.
SPANISH CREAM. Mrs. J. P. Booker. One pint milk and one-half box gelatine, heated to- gether ; yolks of three eggs, and five tablespoons sugar beaten together, added to the above ; take off as soon as it thickens, then stir in the whites of three eggs beaten to a stiff froth ; flavor with vanilla ; to be served with cream and sugar. SPANISH CREAM. Mrs. J. H. Brown. Boil one ounce of gelatine in one pint of new milk until dissolved, add four eggs well beaten and half a pound of 238 THE HOME COOK BOOK. sugar; stir it over the fire until the eggs thicken, take it off the fire and add a full wine-glass of peach water
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