vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Cream
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
631Calories
14 gProtein
29 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein14 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium35 mg
Potassium348 mg
Calcium242 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus211 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.2 mcg
Choline42 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 320. The excerpt below is the record exactly as published.
VANILLA CREAM — Soak 1 ounce of gelatine in cold water 1 hour, drain and dissolve in a little hot water. Thoroughly beat the whites of 6 eggs and beat in 1 quart of whipped cream, add sugar to sweeten, and flavor with 1^ teaspoons of vanilla;
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