vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stone Cream
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
407Calories
2 gProtein
38 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein1.7 g
Carbohydrates38 g
Fiber0.3 g
Sugars29 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium26 mg
Potassium104 mg
Calcium54 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.3 mcg
Choline3.3 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 104. The excerpt below is the record exactly as published.
Stone Cream. One pint of good cream, two table-spoonfuls of lemon -juice, quarter of an ounce of isinglass, three ounces of white sugar, and apricot jam, or orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.