vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish or Italian Cream
From Fruit recipes, 1907
Serves 2
Chill before serving.
Presented as published in 1907. 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
565Calories
23 gProtein
87 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein23 g
Carbohydrates87 g
Fiber0 g
Sugars87 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium5062 mg
Potassium473 mg
Calcium349 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus397 mg
Zinc2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline266 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 10. The excerpt below is the record exactly as published.
Spanish or Italian Cream Dissolve one-half box gelatine by barely covering it with cold water, letting stand an hour or more. Mean- time make a custard with one pint milk, three-fourths cup of sugar, a pinch of salt, and, when at boiling point, the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.