vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Cream
From The Landmarks club cook book, 1903
Serves 4
This can be served as a dessert or used as a base for other flavors.
Presented as published in 1903. 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
674Calories
15 gProtein
35 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein15 g
Carbohydrates35 g
Fiber0 g
Sugars31 g
Total Fat53 g
Saturated Fat30 g
Monounsaturated Fat12 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol289 mg
Sodium170 mg
Potassium531 mg
Calcium393 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus387 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.5 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline154 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 91. The excerpt below is the record exactly as published.
VANILLA CREAM. Put a quart of milk in a pot; add the yolks of three eggs, well beaten, six tablespoons of sugar (more if desired), and allow to cook until slightly thickened. When cool, add the whites of tl^e eggs, beaten stiff. Beat briskly for two minutes, then strain and set in a cool place. When cold, add a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.