Vanilla Cream

Name: Vanilla Cream
Ingredients: 1 tablespoon powdered gelatine; 2 cups milk; 6 tablespoons sugar; 1 cup whipped cream; 1 teaspoon vanilla; 3 eggs

From Purity flour cookbook, 1917

Presented as published in 1917. 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

1440Calories

49 gProtein

129 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1440 kcal

Protein49 g

Carbohydrates129 g

Fiber0 g

Sugars119 g

Total Fat82 g

Saturated Fat46 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol794 mg

Sodium434 mg

Potassium1292 mg

Calcium926 mg

Iron2.9 mg

Magnesium104 mg

Phosphorus1001 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D8.6 mcg

Vitamin C0 mg

Vitamin A836 mcg

Vitamin E3.3 mg

Vitamin K4.9 mcg

Vitamin B60.7 mg

Vitamin B124.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.8 mg

Folate80 mcg

Choline570 mg

Caffeine0 mg

Water691 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.

VANILLA CREAM 1 tablespoon powdered gelatine. 2 cups milk. 6 tablespoons sugar. 1 cup whipped cream. 1 teaspoon vanilla. 3 eggs

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