vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Vanilla Cream

Name: Vanilla Cream
Yield: 8 servings
Ingredients: Three pints of rich cream; % of a vanilla bean; % pint of water; 1% tumblers of sugar

From Kentucky receipt book, 1903

Serves 8

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

621Calories

4 gProtein

11 gCarbs

63 gFat

Full nutrition (33 nutrients)

Calories621 kcal

Protein3.5 g

Carbohydrates11 g

Fiber0 g

Sugars4.7 g

Total Fat63 g

Saturated Fat36 g

Monounsaturated Fat13 g

Polyunsaturated Fat0 g

Cholesterol181 mg

Sodium37 mg

Potassium171 mg

Calcium108 mg

Iron0 mg

Magnesium11 mg

Phosphorus100 mg

Zinc0.4 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K4.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.

Vanilla Oream. Three pints of rich cream. Have % of a vanilla bean, put on the stove with % pint of water and let it reduce %. Set it out to cool. To cream add 1% tumblers of sugar

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