Vanilla Cream

Name: Vanilla Cream
Ingredients: Three Eggs; Half a pint of Milk; Half a pint of Double Cream; One ounce of Gelatine; One tablespoonful of Castor Sugar; Half a teaspoonful of Essence of Vanilla

From High-class cookery recipes, 1897

Presented as published in 1897. 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

1314Calories

56 gProtein

34 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories1314 kcal

Protein56 g

Carbohydrates34 g

Fiber0 g

Sugars25 g

Total Fat106 g

Saturated Fat57 g

Monounsaturated Fat24 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol828 mg

Sodium410 mg

Potassium808 mg

Calcium543 mg

Iron2.9 mg

Magnesium68 mg

Phosphorus688 mg

Zinc3.5 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K6.1 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate79 mcg

Choline495 mg

Caffeine0 mg

Water470 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 70. The excerpt below is the record exactly as published.

Vanilla Cream. Ingredients, Three Eggs. Half a pint of Milk. Half a pint of Double Cream. One ounce of Gelatine. One tablespoonful of Castor Sugar. Half a teaspoonful of Essence of Yanilla

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