vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Cream - Mrs. D. Whittemore
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
446Calories
26 gProtein
36 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein26 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol334 mg
Sodium211 mg
Potassium760 mg
Calcium636 mg
Iron0.8 mg
Magnesium61 mg
Phosphorus594 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline299 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 60. The excerpt below is the record exactly as published.
SPANISH CREAM— Mrs. D. Whittemore. 1 quart of milk, yolks of 3 eggs, % package Knox's gelatine, 2 table- spoons of sugar; flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.