SPANISH CREAM
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
3909Calories
51 gProtein
848 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories3909 kcal
Protein51 g
Carbohydrates848 g
Fiber0 g
Sugars851 g
Total Fat48 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium9924 mg
Potassium1694 mg
Calcium1297 mg
Iron3.1 mg
Magnesium137 mg
Phosphorus1282 mg
Zinc6.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water976 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 54. The excerpt below is the record exactly as published.
SPANISH CREAM Soak 4 envelope Gelatin in 4 C. Milk. Seald 24 C, milk and pour slowly on yolks of 3 eggs, well beaten. Add 4 C. sugar, 4 tsp. Salt. Return to double boiler and cook until mixture thickens somewhat. Remove from stove. Add gelatin and milk. When partially cold add whites of 3 eggs, beaten stiff. Flavor with Vanilla
Cook this with the app: pantry check, scaling, and the assistant.