vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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
538Calories
20 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein20 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium203 mg
Potassium558 mg
Calcium431 mg
Iron1 mg
Magnesium46 mg
Phosphorus429 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline206 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 52. The excerpt below is the record exactly as published.
SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.