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Vanilla Cream

Name: Vanilla Cream
Yield: 8 servings
Ingredients: 1^ pints of cream; 1 ounce of isinglass; 1 pound of sugar (or f pound); Yolks of 4 eggs; ^ pint of milk; Flavor with vanilla

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. 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

621Calories

7 gProtein

61 gCarbs

40 gFat

Full nutrition (31 nutrients)

Calories621 kcal

Protein6.8 g

Carbohydrates61 g

Sugars58 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol94 mg

Sodium30 mg

Potassium132 mg

Calcium92 mg

Iron0 mg

Magnesium9 mg

Phosphorus81 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin A9.7 mcg

Vitamin E1.4 mg

Vitamin K2.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline5.4 mg

Water91 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.

VANILLA CREAM 1^ pints of cream, 1 ounce of isinglass, 1 pound of sugar (or f pound), Yolks of 4 eggs, ^ pint of milk. Flavor with vanilla

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