Tea Cream

Name: Tea Cream
Ingredients: a quart of boiling milk; an ounce of tea-leaves; 2 ounces of sugar; the yolks of 8 eggs; half a pound of powdered sugar; a pinch of salt

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

2257Calories

82 gProtein

331 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories2257 kcal

Protein82 g

Carbohydrates331 g

Fiber0 g

Sugars327 g

Total Fat69 g

Saturated Fat31 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.7 g

Omega-30.3 g

Cholesterol1605 mg

Sodium944 mg

Potassium2020 mg

Calcium1426 mg

Iron7.2 mg

Magnesium164 mg

Phosphorus1776 mg

Zinc9.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A952 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.3 mg

Folate188 mcg

Choline1350 mg

Caffeine0 mg

Water1164 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

TEA CBEAM Pour a quart of boiling milk over an ounce of tea -leaves and cover for five minutes. Strain in a bowl over a caramel made of 2 ounces of sugar. Beat the yolks of 8 eggs with half a pound of powdered sugar and a pinch of salt

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