vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Virginia Cream
From The encyclopædia of practical cookery, 1890
Serves 4
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
502Calories
22 gProtein
18 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein22 g
Carbohydrates18 g
Fiber2.7 g
Sugars13 g
Total Fat38 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol462 mg
Sodium248 mg
Potassium600 mg
Calcium425 mg
Iron2 mg
Magnesium48 mg
Phosphorus480 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C32 mg
Vitamin A239 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline340 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 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.
Virginia Cream. — Put ^ pint of Cream into a saucepan with lqt. of milk and a little sugar and lemon-peel, and boil it until it is reduced to half its original bulk. Then take it off the fire, and when it is nearly cold, mix in the yolks of eight eggs
Cook this with the app: pantry check, scaling, and the assistant.