Vanilla Cream
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
355Calories
17 gProtein
2 gCarbs
29 gFat
Full nutrition (32 nutrients)
Calories355 kcal
Protein17 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.6 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium7.4 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 219. The excerpt below is the record exactly as published.
Vanilla Cream. — Put 15 units of milk into an enamelled saucepan with 4 of sugar, 2 units of chip or 1 of ground gelatine, and a vanilla pod. Let it stand for half-an-hour. Heat till the gelatine is dissolved. Strain to 6* units of beaten yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.