Vanilla Cream

Name: Vanilla Cream
Ingredients: ^ oz. gelatine; pint water; 3 eggs; | pint milk; 1^ tablespoonfuls castor sugar; 1 teaspoonful vanilla essence; 4 pint whipped cream

From Liverpool School of Cookery recipe book, 1900

Presented as published in 1900. 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

1096Calories

46 gProtein

61 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein46 g

Carbohydrates61 g

Fiber0 g

Sugars50 g

Total Fat74 g

Saturated Fat42 g

Monounsaturated Fat22 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol765 mg

Sodium360 mg

Potassium929 mg

Calcium636 mg

Iron2.9 mg

Magnesium79 mg

Phosphorus757 mg

Zinc3.9 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A758 mcg

Vitamin E3.2 mg

Vitamin K4.9 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.6 mg

Folate82 mcg

Choline529 mg

Caffeine0 mg

Water713 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 27. The excerpt below is the record exactly as published.

Vanilla Cream. ^ oz. gelatine. \ pint water. 3 eggs. | pint milk. 1^ tablespoonfuls castor sugar. 1 teaspoonful vanilla essence. 4 pint whipped cream

Cook this with the app: pantry check, scaling, and the assistant.