Spanish Cream

Name: Spanish Cream
Ingredients: 1 quart milk; % box gelatine; Yolks 3 eggs; 2 tablespoons sugar

From The Edwardsville cook book, 1906

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

Nutrition per serving

896Calories

51 gProtein

71 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories896 kcal

Protein51 g

Carbohydrates71 g

Fiber0 g

Sugars73 g

Total Fat46 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium584 mg

Potassium1670 mg

Calcium1283 mg

Iron2.6 mg

Magnesium134 mg

Phosphorus1281 mg

Zinc6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.1 mg

Folate71 mcg

Choline615 mg

Caffeine0 mg

Water973 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 62. The excerpt below is the record exactly as published.

SPANISH CREAM. Mrs. J. A. Lindquist. 1 quart milk. % box gelatine. Yolks 3 eggs. 2 tablespoons sugar

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