vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Sweet Cream Dessert
From The national course in home economics, 1917
Serves 6
Recipe attributed to Margaret Hunter.
Presented as published in 1917. 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
296Calories
6 gProtein
48 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein5.5 g
Carbohydrates48 g
Fiber3.2 g
Sugars44 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium175 mg
Calcium64 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E5.5 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9.7 mcg
Choline12 mg
Caffeine0 mg
Water6.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.
one-half cupful of sugar, one-quarter of a box of gelatine dissolved and strained, one-half teaspoonful of vanilla. Pour into the freezer and when half frozen open and put in one teacupful of blanched and chopped almonds, one teacupful of candied ginger chopped, and one-half teacupful of candied cherries
Cook this with the app: pantry check, scaling, and the assistant.