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Spanish Cream - Mrs. Thos. S. Bonneau

Name: Spanish Cream - Mrs. Thos. S. Bonneau
Yield: 2 servings
Ingredients: % box gelatine; soaked in a quart of milk; Divide the whites and yolks of five eggs; five tablespoons of sugar; flavor the yolks with vanilla and the whites with lemon

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

434Calories

21 gProtein

54 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories434 kcal

Protein21 g

Carbohydrates54 g

Fiber0 g

Sugars55 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium198 mg

Potassium733 mg

Calcium603 mg

Iron0.1 mg

Magnesium59 mg

Phosphorus495 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate1.9 mcg

Choline89 mg

Caffeine0 mg

Water430 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. Thos. S. Bonneau. % box gelatine soaked in a quart of milk three hours, put on the fire, warm slowly. Divide the whites and yolks of five eggs, put five table- spoons of sugar with each, flavor the yolks with vanilla and the whites with lemon

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