Wine Cream
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
862Calories
13 gProtein
123 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein13 g
Carbohydrates123 g
Fiber0.1 g
Sugars115 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol734 mg
Sodium38 mg
Potassium125 mg
Calcium93 mg
Iron2 mg
Magnesium7 mg
Phosphorus270 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C18 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate109 mcg
Choline561 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.
Wine Cream.) \ pint white wine. 3 tablespoonsful lemon juice. 4 eggs. 4 oz. sugar. 2 leaves of gelatine.
Cook this with the app: pantry check, scaling, and the assistant.