vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From How we cook in Tennessee .., 1906
Serves 4
Incomplete recipe.
Presented as published in 1906. 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
No method was recorded for this recipe.
Nutrition per serving
651Calories
20 gProtein
112 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein20 g
Carbohydrates112 g
Fiber0 g
Sugars112 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium208 mg
Potassium472 mg
Calcium346 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 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)0.7 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline265 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 127. The excerpt below is the record exactly as published.
Spanish Cream.— Half box gelatine dissolved in half pint water, one quart fresh milk, six eggs, whites and yolks, two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.