vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Trilby Cream
From The Twin-city housewife, 1920
Serves 8
Recipe by Mrs. W. T. Wilson.
Presented as published in 1920. 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
550Calories
5 gProtein
18 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein4.7 g
Carbohydrates18 g
Fiber0.8 g
Sugars8.2 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat7 g
Cholesterol121 mg
Sodium35 mg
Potassium174 mg
Calcium85 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 48. The excerpt below is the record exactly as published.
Trilby Cream Whip one quart of heavy cream until very stiff and to it add one fourth pound each of marshmallows and shelled English walnuts cut in small pieces. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.