vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Cream
From The "A1" cookery book, 1901
Serves 8
Presented as published in 1901. 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
778Calories
15 gProtein
22 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein15 g
Carbohydrates22 g
Fiber0 g
Sugars16 g
Total Fat70 g
Saturated Fat40 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol273 mg
Sodium139 mg
Potassium471 mg
Calcium345 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus323 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate9.9 mcg
Choline89 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 82. The excerpt below is the record exactly as published.
Vanilla Cream. — 3 pint milk, 3 pint cream, 1 oz. gelatine, 2 oz. sugar, 3 eggs, 1 teaspoon of vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.