Swiss Cream
From Home cookery, 1898
Presented as published in 1898. 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
1195Calories
16 gProtein
74 gCarbs
93 gFat
Full nutrition (33 nutrients)
Calories1195 kcal
Protein16 g
Carbohydrates74 g
Fiber1.5 g
Sugars25 g
Total Fat93 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.5 g
Cholesterol462 mg
Sodium196 mg
Potassium363 mg
Calcium191 mg
Iron3.8 mg
Magnesium33 mg
Phosphorus326 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C3.7 mg
Vitamin A3 mcg
Vitamin E0.7 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate62 mcg
Choline94 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 57. The excerpt below is the record exactly as published.
Swiss Cream. Sponge cake. Cream ^ pint. New milk ^ pint. Sugar to taste. j I tablespoonful, mixed Cornflour < with | a gill of cold ( milk. Grated rind and juice of i lemon. Sherry
Cook this with the app: pantry check, scaling, and the assistant.