vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
White Mountain Cream
From The Henderson cook book, 1914
Serves 4
— Mrs. H. E. Thrower.
Presented as published in 1914. 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
215Calories
1 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein1.1 g
Carbohydrates54 g
Fiber0.2 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium8 mg
Calcium13 mg
Iron1.3 mg
Magnesium1.5 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline0.5 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 54. The excerpt below is the record exactly as published.
WHITE MOUNTAIN CREAM. One cup sugar, white 1 egg, 1-3 cup boiling water, 1 tea- spoon vanill
Cook this with the app: pantry check, scaling, and the assistant.