vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
522Calories
15 gProtein
101 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein15 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat7.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium120 mg
Potassium110 mg
Calcium47 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus151 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate37 mcg
Choline223 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 173. The excerpt below is the record exactly as published.
Spanish Cream. One quart of rich milk, % box gelatine, 1 cup of granulated sugar, 3 eggs, 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.