vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Cream (Creme a la Vanille)
From Cookery for every household, 1914
Serves 1
Decorate with lemon jelly and glace cherries.
Presented as published in 1914. 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
428Calories
33 gProtein
18 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein33 g
Carbohydrates18 g
Fiber0 g
Sugars17 g
Total Fat24 g
Saturated Fat9.3 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol769 mg
Sodium314 mg
Potassium327 mg
Calcium153 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus433 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A330 mcg
Vitamin E2.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate97 mcg
Choline593 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 722. The excerpt below is the record exactly as published.
Vanilla Cream (Creme a la Vanille) \ pt. double cream. H oz. sugar. | pt. custard. Custard. Vanilla flavouring. 3 yolks of eggs. § oz. sheet gelatine. 1 white of egg. 2 table-sps. water. £ pt. of milk
Cook this with the app: pantry check, scaling, and the assistant.