vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The Toronto Cook Book, 1915
Serves 2
This can be halved for a small family.
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
688Calories
46 gProtein
80 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein46 g
Carbohydrates80 g
Fiber0 g
Sugars81 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium5181 mg
Potassium693 mg
Calcium523 mg
Iron2.1 mg
Magnesium61 mg
Phosphorus577 mg
Zinc2.9 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate55 mcg
Choline369 mg
Caffeine0 mg
Water402 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 47. The excerpt below is the record exactly as published.
Spanish Cream Here is a recipe for Spanish Cream. Stir two envelopes of Knox's gelatine into three cups milk. Beat yolks of four eggs with half a cup sugar; add to milk and gelatine and place over fire in double boiler; stir until it thickens a little; beat whites of the four eggs to a stiff froth ; take two tablespoons sugar and stir into boiling custard until cooked thoroughly; add pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.