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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: one-third of a box of gelatine; one and one-half pints of milk; the yolks of three eggs; one cup of sugar; a pinch of salt

From The Times cook book, no. 2, 1905

Serves 2

Presented as published in 1905. 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

728Calories

25 gProtein

118 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein25 g

Carbohydrates118 g

Fiber0 g

Sugars118 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol323 mg

Sodium255 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

Folate37 mcg

Choline287 mg

Caffeine0 mg

Water380 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 118. The excerpt below is the record exactly as published.

SPANISH CREAM. Mrs. R. A. Brown, Rivera, Cal.— Put one-third of a box of gelatine in one and one-half pints of milk and soak one and a half hours; then simmer slowly and add the yolks of three eggs, beaten with one cup of sugar; add a pinch of salt

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