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Turkish Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
842Calories
7 gProtein
130 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories842 kcal
Protein7.4 g
Carbohydrates130 g
Fiber0.4 g
Sugars120 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Cholesterol119 mg
Sodium46 mg
Potassium248 mg
Calcium165 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus141 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A294 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline28 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
TURKISH CREAM. Mrs. Ella McMillan, Roseville. One pint whipped cream, one pint powdered sugar, one dozen stale macaroons rolled fine, one tablespoon Cox's gelatine barely covered with water and dissolv- ed, ten cents worth candied cherries, one-half spoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.