Whole Creams
From Cox's manual of gelatine cookery (copyright), 1938
Serves five to six persons.
Presented as published in 1938. 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
2074Calories
10 gProtein
135 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories2074 kcal
Protein10 g
Carbohydrates135 g
Fiber2.1 g
Sugars80 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol482 mg
Sodium150 mg
Potassium681 mg
Calcium326 mg
Iron0.9 mg
Magnesium41 mg
Phosphorus305 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline21 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.
WHOLE CREAMS. Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE I pint cream A squeeze of lemon juice, if desired % gill water Sugar to sweeten Flavouring Lemon Jelly (Recipe No. 1)
Cook this with the app: pantry check, scaling, and the assistant.