vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
631Calories
25 gProtein
93 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein25 g
Carbohydrates93 g
Fiber0 g
Sugars93 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium254 mg
Potassium654 mg
Calcium495 mg
Iron1.4 mg
Magnesium54 mg
Phosphorus519 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate36 mcg
Choline287 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.
Spanish Cream Dissolve third of a box of gelatine in three-fourths of a quart of milk for one hour, then put on the stove, and when boiling hot stir in the yolks of three eggs beaten with three-fourths cup sugar
Cook this with the app: pantry check, scaling, and the assistant.