Stone Cream

Name: Stone Cream
Ingredients: the preserves; the Gelatine; the cream; sugar; grated lemon rind; the lemon juice; some small wafers

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

3514Calories

19 gProtein

485 gCarbs

167 gFat

Full nutrition (34 nutrients)

Calories3514 kcal

Protein19 g

Carbohydrates485 g

Fiber7.3 g

Sugars336 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat35 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol482 mg

Sodium318 mg

Potassium968 mg

Calcium423 mg

Iron3.3 mg

Magnesium57 mg

Phosphorus393 mg

Zinc1.5 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A0.1 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate76 mcg

Choline69 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.

STONE CREAM Put the preserves into a glass dish. Dis: solve the Gelatine with the boiling water, add the cream, sugar, and grated lemon rind. Boil for one minute, then turn into a itcher ; when nearly cold add the lemon juice and pour over the apricots. Leave over night in a cool place. Decorate with some small wafers

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