vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Venetian Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Time to make the cream is about 45 minutes.
Presented as published in 1892. 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
649Calories
19 gProtein
79 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein19 g
Carbohydrates79 g
Fiber0.8 g
Sugars62 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol432 mg
Sodium237 mg
Potassium478 mg
Calcium296 mg
Iron2.1 mg
Magnesium37 mg
Phosphorus399 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3.6 mcg
Vitamin C6.7 mg
Vitamin A212 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate55 mcg
Choline331 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2195. The excerpt below is the record exactly as published.
Venetian Cream. — Simmer a pint of milk with four table-spoonfuls of sugar till the latter is dissolved. Pour it lukewarm upon the well- beaten yolks of six eggs, and stir constantly over a gentle fire till it begins to thicken, but it must not boil. Stir into it three-quarters of a pint of isinglass which has been dissolved in a quarter of a pint of water, and add a quarter of a pint of thick cream. Mix with the cream half a pound of jam or candied fruit
Cook this with the app: pantry check, scaling, and the assistant.