Swiss Cream

Name: Swiss Cream
Ingredients: Half a pint of cream; A little cream or milk; Two ounces of sugar; Sponge cakes; Wine; One teaspoonful of flour; The rind of half a lemon

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1055Calories

6 gProtein

75 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1055 kcal

Protein5.8 g

Carbohydrates75 g

Fiber5.3 g

Sugars59 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium52 mg

Potassium312 mg

Calcium211 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus142 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C65 mg

Vitamin A1.5 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate11 mcg

Choline4.3 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 35. The excerpt below is the record exactly as published.

SWISS CREAM Ingredients Half a pint of cream. A little cream or milk. Two ounces of sugar. Sponge cakes. The rind of half a lemon. Wine. One teaspoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.