Vanilla Cream

Name: Vanilla Cream
Ingredients: one pint of cream; three pints of milk; two cups of granulated sugar; two tablespoonfuls of vanilla extract

From The Elm City cook book, 1896

Presented as published in 1896. 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

4112Calories

57 gProtein

490 gCarbs

215 gFat

Full nutrition (34 nutrients)

Calories4112 kcal

Protein57 g

Carbohydrates490 g

Fiber0 g

Sugars475 g

Total Fat215 g

Saturated Fat123 g

Monounsaturated Fat44 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol658 mg

Sodium659 mg

Potassium2696 mg

Calcium2092 mg

Iron0.2 mg

Magnesium206 mg

Phosphorus1745 mg

Zinc7.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K11 mcg

Vitamin B61 mg

Vitamin B127.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2 mg

Niacin (B3)1.9 mg

Folate0 mcg

Choline260 mg

Caffeine0 mg

Water1575 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 16. The excerpt below is the record exactly as published.

VANILLA CREAM. One pint of cream, three pints of milk, two cups of gran- ulated sugar, two tablespoonfuls of vanilla extract

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