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Vanilla Cream

Name: Vanilla Cream
Yield: 6 servings
Ingredients: % pt. of milk; 5 layers or % package of gelatine; 3 eggs; 1 pt. of whipped cream; % lb. of sugar; 1 vanilla bean or 2 tbsps. of vanilla

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

381Calories

6 gProtein

49 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories381 kcal

Protein5.8 g

Carbohydrates49 g

Fiber0 g

Sugars46 g

Total Fat19 g

Saturated Fat12 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol64 mg

Sodium27 mg

Potassium178 mg

Calcium131 mg

Iron0.1 mg

Magnesium14 mg

Phosphorus111 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E0.5 mg

Vitamin K1.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate3 mcg

Choline21 mg

Caffeine0 mg

Water84 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 126. The excerpt below is the record exactly as published.

VANILLA CREAM. Quantity for 6 Persons. % pt. of milk 5 layers or % package of gelatine 3 eggs 1 pt. of whipped cream 1 vanilla bean or 2 tbsps, of % lb. of sugar

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