vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Versailles Cream
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
510Calories
25 gProtein
54 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein25 g
Carbohydrates54 g
Fiber0 g
Sugars54 g
Total Fat22 g
Saturated Fat9.7 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol473 mg
Sodium679 mg
Potassium650 mg
Calcium466 mg
Iron2.1 mg
Magnesium53 mg
Phosphorus559 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate55 mcg
Choline401 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 571. The excerpt below is the record exactly as published.
Versailles Cream. — Put 4oz. of caster sugar into a small frying-pan, place it on the fire, and stir until it is of a light brown colour ; add 2 table-spoonfuls of water, stir up for a little while, and mix it into lqt. of milk. Beat seven eggs in a basin, and add § teaspoonful of salt. Put this into the milk, with % teaspoonful of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.