Spanish Dessert
From 365 foreign dishes, 1908
Presented as published in 1908. 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
812Calories
35 gProtein
99 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein35 g
Carbohydrates99 g
Fiber0 g
Sugars100 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium947 mg
Calcium685 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus790 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 25. The excerpt below is the record exactly as published.
Spanish Desaert. Dissolve J^ box of gelatin. Then cook I pint of milk; add 6 tablespoon fuls of sugar and stir in the yolks of 3 eggs. Mix all together with the gelatin and the whites of ^gs beaten to a stiff froth ; add i tea- spoonful of vanill
Cook this with the app: pantry check, scaling, and the assistant.