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Spring Fruit Cream
From The economical cook book, 1905
Serves 2
Add dissolved gelatine while marmalade is hot.
Presented as published in 1905. 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
900Calories
15 gProtein
15 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein15 g
Carbohydrates15 g
Fiber0 g
Sugars5.9 g
Total Fat87 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol256 mg
Sodium108 mg
Potassium411 mg
Calcium297 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus259 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline24 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 95. The excerpt below is the record exactly as published.
Spring Fruit Cream. Prepare a marmalade of the rhubarb the same as ai>ove, to which add a pint of rich cream, dissolve in a little milk^ half ar ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.