vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Thick Cream
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
861Calories
6 gProtein
18 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein5.8 g
Carbohydrates18 g
Fiber2.8 g
Sugars2.5 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium50 mg
Potassium365 mg
Calcium169 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Alcohol4.2 g
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 570. The excerpt below is the record exactly as published.
Thick Cream. — Mix the juice of two small lemons and 1 wine- glassful of brandy in 1 pint of Cream, and sweeten it to taste with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.