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Spanish Cream

Name: Spanish Cream
Yield: 1 servings
Ingredients: one-half ounce of gelatine; one-quarter of a pint of milk; one-half pint of cream; the well-beaten yolks of three eggs; one ounce of white sugar

From The national course in home economics, 1917

Serves 1

Care must be taken that the custard does not curdle.

Presented as published in 1917. 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

1197Calories

29 gProtein

45 gCarbs

101 gFat

Full nutrition (34 nutrients)

Calories1197 kcal

Protein29 g

Carbohydrates45 g

Fiber0 g

Sugars34 g

Total Fat101 g

Saturated Fat55 g

Monounsaturated Fat24 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol807 mg

Sodium147 mg

Potassium468 mg

Calcium367 mg

Iron1.6 mg

Magnesium34 mg

Phosphorus461 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A233 mcg

Vitamin E1.4 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate79 mcg

Choline445 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 223. The excerpt below is the record exactly as published.

SPANISH CREAM. Boil one-half ounce of gelatine in one-quarter of a pint of milk till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, the well-beaten yolks of three eggs, any flavoring, and one ounce of white sugar

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