vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Cream
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
280Calories
25 gProtein
35 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein25 g
Carbohydrates35 g
Fiber0 g
Sugars35 g
Total Fat4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium96 mg
Potassium195 mg
Calcium164 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7.5 mcg
Choline31 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 137. The excerpt below is the record exactly as published.
Vanilla Cream. Soak a 6d packet gelatine in half a teacup milk for \ hour. Set in a pan of warm water till it melts, then switch the breakfast creain till stiff. Then let gelatine cool, but so as it will run from the cup to the cream. Sweeten witli 1 oz. sugar and a few drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.