Spanish Cream

Name: Spanish Cream
Ingredients: ^ box gelatine; 2 % pints milk; 6 eggs; 8 tablespoons sugar

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

1547Calories

78 gProtein

159 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1547 kcal

Protein78 g

Carbohydrates159 g

Fiber0 g

Sugars160 g

Total Fat68 g

Saturated Fat32 g

Monounsaturated Fat19 g

Polyunsaturated Fat7 g

Omega-30.3 g

Cholesterol1262 mg

Sodium890 mg

Potassium2244 mg

Calcium1668 mg

Iron5.3 mg

Magnesium181 mg

Phosphorus1825 mg

Zinc9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D18 mcg

Vitamin C0 mg

Vitamin A870 mcg

Vitamin E3.8 mg

Vitamin K0.9 mcg

Vitamin B61.3 mg

Vitamin B129.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.1 mg

Niacin (B3)1.5 mg

Folate141 mcg

Choline1099 mg

Caffeine0 mg

Water1302 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 65. The excerpt below is the record exactly as published.

Spanish Cream. ^ box gelatine 2 % pints milk 6 eggs 8 tablespoons sugar

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