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Spanish Cream

Name: Spanish Cream
Yield: 2 servings
Ingredients: 1/4 of a box of gelatine; 1 1/2 pints of milk; the yolks of 3 eggs; 1 cup sugar; a pinch of salt

From The household cook book, 1902

Serves 2

Presented as published in 1902. 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

699Calories

19 gProtein

118 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories699 kcal

Protein19 g

Carbohydrates118 g

Fiber0 g

Sugars118 g

Total Fat19 g

Saturated Fat9.2 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol319 mg

Sodium158 mg

Potassium579 mg

Calcium485 mg

Iron0.8 mg

Magnesium46 mg

Phosphorus470 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.9 mcg

Vitamin C0 mg

Vitamin A214 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate38 mcg

Choline275 mg

Caffeine0 mg

Water336 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 319. The excerpt below is the record exactly as published.

SPANISH CREAM.— Put ^ of a box of gelatine in 1| pints of milk and soak 1^ hours; then simmer slowly, and add the yolks of 3 eggs beaten with 1 cup sugar; add a i^inch of sal

Cook this with the app: pantry check, scaling, and the assistant.