Spanish Cream
From The Wilson cook book, 1941
This will separate and form a jelly on the bottom and custard on top.
Presented as published in 1941. 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
1053Calories
43 gProtein
136 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1053 kcal
Protein43 g
Carbohydrates136 g
Fiber0 g
Sugars137 g
Total Fat38 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol646 mg
Sodium1076 mg
Potassium1313 mg
Calcium985 mg
Iron2.7 mg
Magnesium106 mg
Phosphorus1036 mg
Zinc5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.9 mg
Folate71 mcg
Choline571 mg
Caffeine0 mg
Water761 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 51. The excerpt below is the record exactly as published.
Spanish Cream 1 envelope Knox gelatine 144 cup sugar (scant) 3 cups milk 34 teaspoon salt 3 eggs 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.