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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: One pint of milk; half a small box of gelatine; the yolks of three eggs; one cup of granulated sugar; flavor with vanilla; the whites of the eggs well beaten

From The New century cook book, 1899

Serves 2

Chilled dessert.

Presented as published in 1899. 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

676Calories

24 gProtein

113 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories676 kcal

Protein24 g

Carbohydrates113 g

Fiber0 g

Sugars113 g

Total Fat15 g

Saturated Fat6.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium213 mg

Potassium475 mg

Calcium346 mg

Iron1.4 mg

Magnesium40 mg

Phosphorus397 mg

Zinc2 mg

Copper0.2 mg

Manganese0 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.3 mg

Folate37 mcg

Choline266 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 116. The excerpt below is the record exactly as published.

Spanish Cream. One pint of milk set in a kettle of hot water. Dissolve half a small box of gelatine in a little milk, then add to the whole the yolks of three eggs and one cup of granulated sugar, boil, flavor with vanilla, remove from fire and stir in the whites of the eggs well beaten

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